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Redhead Citrus Slaw (raw-vegan)

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REDHEAD CITRUS SLAW (raw-vegan)

Two vegetables that I think get a bad rap are cabbage and fennel. I love these two guys very much, anyway I can get them. It might be the European roots that I carry that makes me love them, I am not sure. If you take a survey, not many people like cabbage and not many are familiar with fennel. Cabbage comes in a wide variety of flavors from pungent to mild. It is full of antioxidants and nutrients too. I find that a head of cabbage (especially red cabbage) stays fresh for a long time if refrigerated in a container. Fennel has a mild licorice flavor with the consistency of celery, it is good in salads and marinated. It too is full of nutrients and has a high water content for all of you dieters out there. Now that you know a little about them, they make a great pair too like in this REDHEAD CITRUS SLAW; the spiciness of the red cabbage is balanced by the sweet flavor of the fennel. Not to mention the fresh dill, blood oranges and Meyer lemon pink dressing give it a sweet and savory flavor that will be a hit even for the NAY-Sayers. This beautiful slaw can also be served on top of a bed of organic micro greens or sprouts for an added crunch. Serve up this slaw as a side dish at your next meal or at brunch and you too may be surprised just how good cabbage and fennel really are.

A CHEF’S TIP: be sure to cut the cabbage and fennel small diced. This cut is important for the balance of flavor and to be properly marinated evenly in the instructed time. ALSO the pink dressing is a great dressing for other salads (recipe below).

SERVES 6

2 cups organic red cabbage, small diced

1 cup organic fennel BULB only, small diced

1 batch PINK DRESSING (see recipe below)

extra fresh dill sprigs for garnish, optional

In a large mixing bowl, mix in the cabbage and fennel. Small dice the reserved blood orange meat (from the dressing recipe) and mix in well. Now toss all with the pink dressing until evenly coated. Cover and refrigerate for 3 hours, stir every 30 minutes to ensure it is evenly marinated. Garnish, serve and enjoy!

PINK DRESSING

1/3 cup organic unrefined cold pressed olive oil

1 TBSP fresh organic dill leaves, fine chopped

1 TBSP water

1/4 tsp fresh ground pink salt

1 large organic ripe Meyer lemon, zest and juice

3 organic blood oranges–zest all three and use here, juice one and use here, reserve the meat of remaining two for above slaw recipe or other recipe

In a small jar, place all of the dressing ingredients in and vigorously shake until creamy and smooth. Refrigerate in covered glass jar up to 3 days. When you are ready to use, just shake again until smooth and serve it up, YUM YUM!

jarOhoney copyright final 2013

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