Molly Martin's Cauliflower Slaw with Sherry Citrus Vinaigrette

November 29, 2017

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.

Ingredients

1 headcauliflower

1 headNapa cabbage

1 headradicchio

1small red onion

4Satsumas, (or oranges) peeled and separated into sections

1/4 cupmint leaves

1orange, juice and zest

1/2lemon, juice and zest

1 cupolive oil

1/4 cupsherry vinegar

1/2 tablespooncreamy Dijon mustard

1/2 tablespoonmaple syrup

1 teaspoonminced garlic

1/2 teaspoonkosher salt

pinch of white pepper

Preparation

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