NJ Wineries And Vineyards: Valenzano Winery Book Signing This Weekend

NJ Wineries And Vineyards: Valenzano Winery Book Signing This Weekend: "Where in the Wine World is Bart? continues this Saturday and Sunday July 16th and 17th at Valenzano Winery, 1090 Route 206, Shamong, NJ 080..."

Cole Slaw with Dijon Vinaigrette

        This is a variation on the traditional cole slaw that doesn't contain mayonnaise.   It is light but, packed with flavors that are crisp and, fresh.  I admit it is a bit time consuming with a few steps but, the result is worth every bite.  It is important to prepare this slaw at least 12 hours before serving to let the sauce marinate into the veggies.
 
3          Cups red onion sliced 1/8" thin (Place aside)
8          Cups shredded cabbage (1/2 large head)
1 1/2   Cups radish  sliced into matchsticks
2          Cups carrots sliced julienne or shred
1/4      Cup fresh cilantro
Juice from 1 large orange
Juice from 1/2 lime
Pinch of sea salt
Pinch of black pepper
       First prepare your onions...Bring a medium sauce pan of water to a boil...Drop in the sliced onions for 20 seconds.  Remove, drain and, toss with the orange, lime juice , salt and, pepper.  Refrigerate immediately for 30 minutes or more.
      Make your sauce in a food processor:
4 large cloves garlic....spin in food processor first alone, then add
3/4 Cup Bread & Butter pickle juice
2 Tablespoons apple cider vinegar
1/2  Cup olive oil
1 heaping Tablespoon Dijon mustard
1 Tablespoon sugar or sugar substitute
Blend together.
Start slicing the cabbage, carrots and, radishes....Wash cilantro thoroughly, chop coarsely and, add to the sliced veggies.

Add the vinaigrette and, marinated onions with their sauce to the sliced veggies...Mix and, place in a low flat container .  Refrigerate overnight...Toss occasionally so every veggie gets it's fair share of sauce.