Sunday, December 6, 2009

Gunsmoke Slaw

Heretofore, when slicing Chinese cabbage for slaw, I sort of closed one eye and tried not to think about the 700 or so miles it probably traveled to get to Pasco. So it was with huge delight that I prepared Gunsmoke Slaw with my beautiful CSA Chinese cabbage.

This is a light, smoky, spicy slaw, adapted from one of my top 10 cookbooks. It pairs well with heavier winter dishes like stews and casseroles.

Slaws are extremely versatile and recipes for them can be tampered with wildly. Add vegetables, adjust dressing seasonings ... this whole recipe can be made Asian by substituting rice vinegar for cider vinegar, chili paste for chipotle, and adding fresh ginger.

For Gunsmoke Slaw, taper the chipotle up gradually. It can be really hot. Also adjust the sugar to suit your taste ... I like tangy slaws so usually reduce it. I also reduce the oil because I don't like heavy slaws. This recipe reflects my adjustments.
Adapted from Vegetarian Planet by Didi Emmons

2 tablespoons Dijon mustard
1 garlic clove
1 tablespoon sugar or agave nectar
1 teaspoon salt
Chipotle puree or chopped chipotle in adobe sauce, to taste (start with about 1/2 teaspoon)
1/2 cup cider vinegar
1 tablespoon canola or corn oil

2 seedless oranges, peel and pith removed, cut into sections with membrane removed
1/2 head green cabbage or 1 head Chinese cabbage, cored and sliced thinly
3 carrots, grated
5 scallions, sliced thinly

Mix dressing ingredients in a small food processor. Adjust chipotle and sugar to taste. Add dressing to vegetables in bowl and stir well. Toss in oranges. Best made at least 2 hours before serving. Keeps very well for several days.

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