Molly Martin's Cauliflower Slaw with Sherry Citrus Vinaigrette

A delicious seasonal salad from Molly Martin, chef and owner of Junper Green, that makes perfect use of the winter bounty. Juniper Green is now located at Old School Farm in Bells Bend. 

Photography By | 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 

Related Stories & Recipes

Garlic Mashed Cauliflower

This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion f...

Cauliflower Fried "Rice" with Shrimp

“If you love the umami flavor of Asian cuisine, you’re going to love my cauliflower fried rice,” says Carey MacDonald in her West Nashville kitchen. Her stir-fried rice is actually made with riced cau...

Sunday Roast Chicken with Citrus

We love this bright chicken recipe from contributor, Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula sala...

Sliced Radish and Apple Salad

I first tried this recipe on willing and excited guests during my Fall Supper Club, making use of fresh radishes and fall apples from Bloomsbury Farms here in Nashville. Even feeding fifty guests, it ...

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
We will never share your email address with anyone else. See our privacy policy.