Karl’s Colorful Coleslaw with Kumquat Marmalade Sumac Dressing

For Labor Day it is tradition to have a barbecue. Just to be different this year, I decided to make koobideh hamburgers. Another typical dish for Labor Day is coleslaw, but how to make it more Middle Eastern to go with the meat? Adding sumac seemed the ticket. Sumac is a sour dried berry that is ground to a powder and used as a condiment and spice in Middle Eastern cooking.

Karl’s Colorful Coleslaw with Kumquat Marmalade Sumac Dressing

Last week I made a dressing for a three bean salad, with a few tweaks it would work well with cabbage. While sumac is frequently just sprinkled on a dish at the last minute, soaking brings out its bright red color. Simmering the dressings will give the coleslaw a ruddy hue.

Karl’s Colorful Coleslaw with Kumquat Marmalade Sumac Dressing

Ingredients

Dressing

2 tablespoons kumquat marmalade
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoons ground sumac
½ small garlic clove, crushed
½ teaspoon dried mint.
¼ tsp. black pepper
Pinch dry yellow mustard (I use Colman’s)
¼ cup water

Salad

2 cups green cabbage, shredded
1 cup red cabbage, shredded
½ cup orange carrot, grated
½ cup heirloom white carrot, grated

Directions

1. Add all of the dressing ingredients to a small pot.

Tip: The mustard acts as an emulsifier to keep the oil from separating out of the dressing.

2. Bring the pot to a boil, reduce the heat, and simmer until the dressing thickens slightly, about 5 minutes.

3. Place the salad ingredients in a mixing bowl.

4. Briefly let the dressing cool and then pour it over the salad.

Tip: After the dressing had cooled, there was still oil floating on top of the dressing. I transferred the dressing to a small lidded jar and shook it until the oil was thoroughly emulsified.

5. Toss to coat and let the salad meld for at least one hour.

Tip: Toss occasionally to redistribute the dressing.

6. Serve chilled.