DANDELION COLESLAW
A beautiful looking, feeling, tasting coleslaw from start to finish. I’ll bet you never had a dandelion green coleslaw. Well, there’s no time better than now – if you can locate the greens of course. I eat this salad as the whole meal. Winner Winner Dandelion Dinner! I love it! Steve too!
Serves 6
Veggies:
1/2 sm. red cabbage, shredded – about 5 c., chilled
approx. 3 c. diced fresh dandelion greens – break off the lower 1/3 of stalks – wash, remove damaged leaves and debris, drain and air-dry, then place in paper towel lined covered container and refrigerate till cold crisped
1/2 c. fine dice celery
Coleslaw Sauce: makes 1-1/4 cups
1/2 c. veggie mayonnaise – I used Vegenaise by Follow Your Heart
1/2 c. prepared yellow mustard
1/3 c. pitted, halved Kalamata olives, finely chopped
2 t. garlic powder
2 t. smoked paprika
2 t. ground coriander
1/4 c. light brown sugar
Mix all Coleslaw Sauce ingredients in bowl till smooth. I didn’t need more salt due to the Kalamata olives and mayo. You be the judge for you.
Coleslaw Topper: Nut Crumbles
1 c. raw sunflower seeds
1 c. smokehouse almonds
2 t. garlic powder
1/4 c. light brown sugar
additional salt if needed
Process seeds, nuts, garlic, sugar and optional salt as needed in food processor till evenly mealy, and crumbs begin to clump up – we don’t want dust; we want slightly oiled crumbs that slightly clump together.
Transfer to tightly lidded jar and use as needed as toppers in sandwiches, or to top salads and/or cooked veggies.
To serve: If serving family style, add as much sauce to the coleslaw veggies as desired, then toss to evenly coat. Transfer to serving dish, top with nut crumbles and serve immediately. If serving individual portions toss only as much sauce and as many veggies as required for that serving.
Don’t toss ahead of time. Just before serving add the sauce, toss and serve for best results.
Notes: We reduce the fat by adding an equal part of mustard to the veggie mayonnaise. It works perfectly and adds another component of zest to the dish.
I happened to have a fresh tangelo on hand, so I grated some peel over the salad. Nice. it isn’t necessary though.
FAT-FREE CHEF™ 