Molly Martin's Cauliflower Slaw with Sherry Citrus Vinaigrette

A delicious seasonal salad, demo'd by Molly Martin of Juniper Green Kitchen, at The Sunday Market December 3, 2017. 

Photography By Jill Melton | November 29, 2017

Ingredients

Slaw
  • 1 head cauliflower
  • 1 head Napa cabbage
  • 1 head radicchio
  • 1 small red onion
  • 4 Satsumas, (or oranges) peeled and separated into sections
  • 1/4 cup mint leaves
Sherry Citrus Vinaigrette
  • 1 orange, juice and zest
  • 1/2 lemon, juice and zest
  • 1 cup olive oil
  • 1/4 cup sherry vinegar
  • 1/2 tablespoon creamy Dijon mustard
  • 1/2 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • pinch of white pepper

Instructions

1. To prepare slaw, with a sharp knife or on a mandoline, shave the cauliflower, cabbage, radicchio, and red onion into very thin slices. Rough chop mint, leaving some larger pieces.

2. To prepare vinaigrette, combine ingredients and whisk until well blended. Toss with vegetables to coat.   Adjust salt and pepper to taste. Add satsumas and mint last and lightly toss again to incorporate. Allow flavors to marry for roughly 1 hour, then serve at room temperature.

Optional add-ins: toasted almonds, sunflower seeds, kale 

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Ingredients

Slaw
  • 1 head cauliflower
  • 1 head Napa cabbage
  • 1 head radicchio
  • 1 small red onion
  • 4 Satsumas, (or oranges) peeled and separated into sections
  • 1/4 cup mint leaves
Sherry Citrus Vinaigrette
  • 1 orange, juice and zest
  • 1/2 lemon, juice and zest
  • 1 cup olive oil
  • 1/4 cup sherry vinegar
  • 1/2 tablespoon creamy Dijon mustard
  • 1/2 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • pinch of white pepper
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