Gingered red-cabbage slaw.

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.

Comments

[Margaret in Minnesota]

My pregnancy cravings thank you.