DistributorsOdds & ends · Salads
Garden Slaw & Sinaloa Sauce
Good coleslaw requires the perfect ratio of crunch to dressing. Seasonal coleslaws are best and a flavorful dressing is simple to create with little exuded effort! This version uses spring vegetables perfect for Memorial Day weekend.
Serves 4-6
Ingredients
For the dressing
1 clove garlic, chopped fine
Juice and zest of 1 lime
¼ cup champagne vinegar
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons raw sugar
½ cup mayonnaise
¼ cup Sinaloa Sauce*
For the salad
3 cups (approximate) shredded red cabbage
2 cups shredded Lacinato or Tuscan kale
2 medium shredded carrots
1 medium fennel bulb, halved and sliced thin or shaved
1 cup sugar snap peas, whole or julienned
½ medium onion, halved and sliced or shaved
¼ cup cilantro leaves
Method
In a blender or mixing bowl, mix together the ingredients for the dressing until smooth and set aside. Toss together salad ingredients in a large bowl. Toss the dressing over the salad, and mix well. Place in the refrigerator for at least one hour before serving. Can be served cold or at room temperature.
From the Crespo Organic Kitchen. Recipes © Ger-Nis Culinary & Herb Center.
