There must be something about this time of year that screams "coleslaw!" As I made my way around the food blogs, I saw so many variations of this old standard that I just had to get in on the action. Last week, I posted one of my favorites, the Citrus Asian Slaw. This week, I wanted to take it in a little bit of a different direction.
This Gingered 3-Seed dressing is my take on a recipe from "The Passionate Vegetarian," which is a huge cookbook, chock-full of good recipes. It makes about 2 1/2 cups, so it's perfect to have on hand for salads, as well as impromptu potato salads and coleslaws, like this one.
Slaw with Gingered 3-Seed Dressing
Makes about 2 1/2 cups
1 c plus 2 tbsp vegetable stock
2 tbsp cornstarch
1/4 c red onion, chopped
1 tbsp minced peeled ginger
1/3 c cider vinegar
2 tbsp pomegranate infused balsamic vinegar (or regular balsamic vinegar)
1/4 c sugar
1 1/2 tsp dry mustard
1 tsp soy sauce
1/4 tsp sea salt
1 tbsp sesame oil
Almost a 1/2 c light-tasting oil
1/2 c honey
1 tbsp toasted sesame seeds
1 tbsp poppy seeds
1 tsp celery seeds
6 cups shredded cabbage
1 c snow peas, thinly sliced
1 c radishes, thinly julienned
1/2 c dried cranberries
In a small saucepan, bring 1 cup of vegetable stock to a boil. Whisk the cornstarch into the remaining 2 tbsp until smooth and stir into boiling stock. Whisk until thickened and clear, which happens almost immediately. Remove from heat and allow to cool to room temperature.
In the meantime, combine onion, ginger, vinegars, sugar, mustard, soy sauce, and salt in a food processor and process until smooth. In a 1/2 c measuring cup, place 1 tbsp sesame oil and fill to the top with other oil. Slowly add oil mixture and honey to processor and process until emulsified. Pour into bowl and whisk in seeds. Slowly whisk in thickened stock mixture until well combined.
In large bowl, place all slaw ingredients and toss with 1 cup of the dressing. Serve immediately or allow to chill in the refrigerator until served.
Other great salads:
Creamy Asian Slaw by Everybody Likes Sandwiches
Napa Cabbage Salad by Simply Recipes
Blue Cheese Coleslaw by Kalyn's Kitchen