Jo’s Coleslaw Tossed in Orange Honey Mustard Dressing (serves 4)
This cole slaw all came about because I had some left over cabbage and I thought it would be nice to make a different kind of slaw so I added red pepper and chopped peanuts to the usual cabbage, carrots and onion mixture. I had been thinking about making an orange honey mustard dressing and felt that it would go well with slaw (and it does). I put the pulp from the orange (where the goodness lies) into the dressing too. And I used my new Kirkland Signature Organic Extra Virgin Olive Oil – First Cold Press (the reason I mention this is because many extra virgin olive oils are not what they purport to be, but the Kirkland brand is). I also used raw honey.
1/4 cabbage – finely shredded
1 red pepper – seeded and finely sliced
1 carrot – grated
1 bunch of scallions/spring onions – finely sliced
Handful of chopped peanuts (optional)
Orange, Honey, Mustard Dressing
2 tbsp. freshly squeezed orange juice
Pulp of 1 orange
1 tsp. honey (raw if possible)
1 tbsp. Dijon mustard
2 tbsp. olive oil
Place all ingredients in a bowl and mix together.
Pour over slaw and mix well.
