Peppery Coleslaw With Orange Chili Vinaigrette Recipes

PEPPERY COLESLAW WITH ORANGE CHILI VINAIGRETTE RECIPE

Steps:

• In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately. Orange Chili Vinaigrette: 1 teaspoon orange zest 1/2 cup fresh orange juice 2 tablespoons fresh lime juice 1 tablespoon Dijon mustard 2 teaspoons sugar 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup light olive oil 2 tablespoons hot chili oil In the container of an electric blender, combine the orange zest, orange juice, lime juice, mustard, sugar, cumin, salt, and pepper and process until smooth. With the blender running, add the oils in a slow, steady stream. Cover and refrigerate until ready to use. Yield: 1 1/2 cups

THREE-PEPPER COLESLAW

Steps:

• Place the first 5 ingredients in a large serving bowl. In a small bowl, whisk the remaining ingredients. Pour over coleslaw mixture; toss to coat. Cover and refrigerate for at least 30 minutes before serving. ,

ORANGE CITRUS VINAIGRETTE

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

VINAIGRETTE COLESLAW

Steps:

• In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE

Steps:

• Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
• Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
• Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
• This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.