An elegant alternative to heavy slaw salads, blood oranges and ginger present a dramatic backdrop to raisins, carrots, bell peppers, and cabbage.
Makes 3 servings (slaw)
Makes 8 servings (vinaigrette)
Cooking time: 35 minutes (active), 40 minutes (total)
2 cups juice from organic blood oranges (about 4 oranges)
1 teaspoon fresh ginger, minced
1 tablespoon naturally prepared Dijon mustard
¾ cup extra virgin olive oil or expeller pressed safflower oil
black pepper to taste
2 cups organic cabbage, shredded
1/4 cup organic red bell pepper, cut into thin strips
1 cup organic carrot, shredded
1/4 cup organic raisins
1 teaspoon raw honey
3 tablespoons Blood Orange Vinaigrette
1. To make vinaigrette: In a saucepan over low heat, add 2 cups orange juice. Cook for about 35 minutes, reducing juice to half (1 cup). Transfer the concentrated juice to a bowl and let cool to room temperature.
2. Then, put juice, ginger, mustard, olive oil, salt and pepper into a blender. Blend on high until thoroughly mixed together. It will appear thick and emulsified.
3. To make slaw: In a large bowl, add shredded cabbage, peppers, carrots, raisins and honey. Pour 3 tablespoons of blood orange vinaigrette over mixture; toss well.