One of my favorite potluck offerings. If you have a food processor, you'll use all three blades, but it'll make short work of everything.
- 1/2 cup sliced peeled fresh ginger
- 1/4 cup apple cider vinegar
- 3/4 cup vegetable oil (peanut works, also light sesame oil or canola; I often melt coconut oil and use it half-and-half with olive oil to cut the olive flavor, since I rarely have oils other than coconut and olive. If you like a strong sesame flavor, then toasted Asian sesame oil works here.)
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp or more black pepper
- 1/4 cup sesame seeds
- 3 cups thinly sliced red cabbage
- 6 large carrots, peeled and coarsely shredded or julienned
- 1 tart green apple, halved, cored, and thinly sliced
Combine the cabbage, carrots, and apple in a large bowl. Toast the sesame seeds in a dry skillet until aromatic.
Combine the rest of the ingredients in a blender or food processor and puree till smooth. Drizzle the vegetables with this dressing and toss to coat well. Top with the sesame seeds and serve.
My pregnancy cravings thank you.
Posted by: Margaret in Minnesota | 26 January 2009 at 05:06 PM