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Confetti Slaw with Vinaigrette Dressing

Great with BBQ or any kind of sandwich.

Ingredients

SLAW
1/3 red cabbage
2/3 green cabbage
shredded carrots
red onion – cut into 1/8 to 1/4 inch strips (more or less to taste)
1 or 2 bunches green onions chopped
½ to 1 bunch of cilantro, roughly chopped
whole celery seed, to taste
roasted sunflower seeds, to taste
grape tomatoes and cilantro (torn into large whole leaf pieces) for garnish
DRESSING
½ extra virgin olive oil
½ vegetable oil (canola, sunflower, etc.)
garlic – several cloves finely minced
1/8 teaspoon ground celery seed
salt & fresh ground black pepper, to taste
equal portions of Dijon mustard and Coleman’s dry mustard
several tablespoons of soy sauce
equal portions of red wine vinegar, balsamic vinegar & tarragon vinegar - Note: vinegar and oil ratio should be 1:1 - i.e., equal
sugar, several tablespoons, to taste
dried Greek oregano, to taste
OPTIONAL INGREDIENTS
1/8 inch thick slices of celery cut on the bias for slaw
1/8 inch by 2 inch thinly sliced red bell pepper for slaw
sesame oil, to taste, for dressing
crispy chow mein noodles for garnish

Steps

Step 1
Combine all slaw ingredients and toss to combine.
Step 2
Put all dressing ingredients in a jar and shake vigorously to mix and form emulsion.
Step 3
Best if left at room temperature overnight – shake before serving.
Step 4
Pour generous quantities of dressing over slaw and toss thoroughly 30-60 minutes before serving.
Step 5
Garnish with grape tomatoes and cilantro sprigs.

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