I had originally planned on a simple coleslaw with a vinegar based dressing for this Sunday’s dinner. However, the Stone Soup drive made me start adding ingredients—maybe some red cabbage and radishes, maybe some marmalade and ginger. This was a salad to go with my ham steak.
Karl’s Colorful Coleslaw with Lemon Marmalade-Ginger Dressing
2 cups green cabbage, shredded
1 cup red cabbage, shredded
5-6 red radishes, grated, large holes
1 white heirloom carrot, grated, large holes
2-3 green onions, sliced finely
¼ cup Japanese rice wine vinegar, unseasoned
2 Tbs. Karl’s Micro Lemon Marmalade
2 Tbs. vegetable oil
1 Tbs. fresh ginger, grated
⅛ tsp. Coleman’s yellow mustard powder
⅛ tsp. black pepper
⅛ tsp. Kosher salt
Pinch celery seeds
1. Put the salad mix into a large salad bowl.
Tip: Put the pepper, salt and celery seeds in a mortar and grind them to a fine powder.
2. Put all of the dressing ingredients into a small pot.
3. Bring the dressing to a boil, mixing the dressing well.
Tip: The mustard powder helps the oil and vinegar stay emulsified.
4. Pour the hot dressing over the salad and toss to coat the vegetables.
5. Refrigerate for at least 15 minutes to chill and meld.
Tip: Toss occasionally during the chilling period to redistribute the dressing.