Monday, October 09, 2017

Orange Sunflower Slaw

I love my new Coleslaw with Cashew Spread recipe and make it often, but every once in a while I want to switch it up a little.  So I decided to give the Orange Sunflower Slaw recipe I found in the June 2015 issue of Vegetarian Times.

As I have written a few times before, I find the recipes in Vegetarian Times to be iffy for me.  I believe the main reason is because the spice levels never seem high enough for me.  But I use a lot of spices in my cooking and it has occurred to me that many Americans do not and perhaps the recipes are tested to reach the broadest range of cooks.  To test that theory I have increased the amounts of spices in Vegetarian Times recipes I have tried lately and that seems to make a difference.  There are still recipes that I have made and not liked, but overall I have seen an improvement in getting the dishes to taste the way I believe they should taste based on the ingredients.

In the case of this recipe I saw no need to alter the amounts and I was not disappointed.  The dressing is light and fresh and makes for a refreshing change from the usual slaw.  And it traveled especially well for work lunches.

My only regret was according to the recipe directions you add the sunflower seeds to the salad and mix them in just before serving.  That is fine if the salad gets eaten up right then and there, but that never happens.  By the next day, the seeds were swollen and soggy and had lost their raw crunchy goodness.  I would suggest that you hold them out of the salad and add them to each dish just before serving.
Home Cookin v9.70 Chapter: Beans and Vegetables
Makes 8 Servings

1/2 cup orange juice
3 Tbsp olive oil
2 Tbsp apple cider vinegar
2 Tbsp tahini
2 Tbsp coconut nectar or sugar
1 Tbsp fresh lime juice
1 Tbsp toasted sesame oil
2 tsp minced ginger
1 tsp finely grated orange zest
1 tsp gluten-free soy sauce or tamari
3/4 tsp salt

3 cups shredded napa or green cabbage (1/2 head)
2 cups shredded red cabbage (1/8 head)
1 large carrot, julienned (-3/4 cup)
1 English cucumber, peeled, flesh scooped out, and julienned (1 cup)
1 green pepper, thinly sliced lengthwise (1 cup)
1/2 cup finely chopped fresh mint
1 cup raw sunflower seeds

To make dressing:
Blend all ingredients in blender until smooth.

To make Salad:  
Toss all of the ingredients except for the sunflower seeds together in a large bowl.  Add the dressing and mix well. Serve topped with the sunflower seeds.


Exported from Home Cookin v9.70 (

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