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Coleslaw With Citrus-poppyseed Dressing

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Coleslaw with Citrus-Poppyseed Dressing

Gluten, Soy, Dairy & Nightshade free

first make the dressings:

3 TB lemon juice (room temp)

i large organic egg (room temp)

1 1/4 cups olive oil

1 ts kosher or sea salt

pinch dry mustard

1 fresh minced garlic clove

1/3 cups valencia orange juice

2 tb honey

1 tb poppyseeds

In a Food Processor or Blender, put egg, salt, mustard and 1/4 cup olive oil. (it's very important these are room temp or you won't get a good emulsion-it'll turn to soup ;)

Turn on and run for 60 seconds. With the motor still running add 1/2 cup more olive oil, then lemon juice, then remaining 1/2 cup olive oil. Mixture will be opaque and thick. Scrape into a bowl or salad dressing shaker. Add Valencia orange juice, garlic, honey and poppyseeds, stir or shake until blended thoroughly.

Taste first and adjust if you like it sweeter add more o.j. or honey, if you like it with more salt, add more... Put in fridge.

I like to use a blend of red & green cabbage. And some diced red onion.

Make it the way you like it...

Enjoy! :)


Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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