Thursday, July 05, 2007

Slaw with Gingered 3-Seed Dressing

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.

Gingered 3-Seed Dressing

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.

Coleslaw with Gingered 3-Seed Dressing

Other great salads:
Creamy Asian Slaw by Everybody Likes Sandwiches
Napa Cabbage Salad by Simply Recipes
Blue Cheese Coleslaw by Kalyn's Kitchen


Almost Vegetarian said...

What a lovely slaw - it's just so pretty! And I rather like the dressing. It might be lovely tossed with other vegetables. Just steamed peas, for example.


gray la gran said...

i have to ask a rookie question ... are the snow peas uncooked?

Fiber said...

Almost Veg - i think it would be positively lovely tossed with other vegetables.

Gray - Yes, they are deliciously raw.

gray la gran said...

thank you! i will have to try this recipe out very very soon :)
have a great weekend!

Anonymous said...

Wow what great salad! I just stumbled upon your site and you have lot of fantastic recipes here.

Anonymous said...

I'm so happy to see this salad on a blog! My favoritest restaurant serves this salad
(w/o cranberries) with every meal, and it's practically why I keep eating there. YUM! I could eat it every day.

Anonymous said...

I love the colors, and the slaw sounds absolutely delicious!

kickpleat said...

yum, i love slaws of all kind. this looks so good, i'll definitely have to try it out!

Anonymous said...

looks totally good!

Anonymous said...

Dear Fiber,
What a wow looking salad dressing! The recipe is pretty elaborate and perfect. Waiting to try it out. Looks so yumm and guiltless for the health conscious!