Certified Organic Chef Madea Allen was back at the BSCAH pantry recently, to whip up a fresh and flavorful coleslaw from the fresh fruits and vegetables we had available that day. This recipe is really delicious because it uses fresh orange juice in the vinaigrette. You can add the coleslaw to your favorite sandwich for some extra cruch, or eat it as a salad alongside some of your other favorite dishes. You can find more recipes from Madea and learn more about her approach to healthy, delicious cooking at http://www.organicsoulchef.com/. Enjoy!
ZESTY COLESLAW WITH FRESH HERBS
1 small head cabbage, shredded
2 carrots, shredded
½ bunch parsley, chopped
3 scallion, thinly sliced
Dressing: (Yields approximately 2 cups)
1½ cup extra virgin olive oil
Juice of 3 oranges
1/4 cup raw, unfiltered apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Pinch sea salt and freshly ground black pepper
1. To a medium mixing bowl, add cabbage, carrots, parsley and scallion. Toss ingredients thoroughly to combine well.
2. To a separate small mixing bowl, add orange juice, vinegar, honey, mustard, pinch of salt and pepper. Whisk ingredients.
3. While continuing to stir, add olive oil to bowl in a slow and steady stream for a creamy dressing. Adjust seasonings if desired.
4. Toss salad with dressing. Adjust seasonings if desired. Chill salad for two hours or serve immediately.