in cahoots with STRAY COLABORATIONS- The Triple B...Bloom's Bodacious BBQ- Bill & Bonnie Bloom
©2023
AuthorDartagnan"an elevated Slaw that would be fabulous with most everything"
1 bag Shredded Cabbage and carrot (Cole Slaw Mix)
1 small red onion, juliennedabout a cup, or to taste
½ cup Greek pepperoncini peppers, sliced thin
1 cup Feta Cheese, cubed
CHAMPAGNE TARRAGON VINAIGRETTE
1 tsp dried tarragonsubstitute fresh tarragon, chiffonnade cut, think of doubling amount and letting stand an hour before use.
1 tsp Herbs de Provence, dried
½ tsp garlic powdertry roasted garlic micro-planed fine, adjust amount to taste - 1 teaspoon
½ tsp black pepper, medium ground
¼ tsp Kosher salt
⅓ cup O California Champagne Vinegar
1 tbsp Maille Dijon mustard
1 tbsp wildflower honey
10 drops Sprouts liquid stevia, to taste= 1 Splenda packet = 1 tablespoon sugar
¼ cup Atlas Portuguese Olive Oil
1-2 tbsp good water, room temp
1
Place dressing seasonings in stainless bowl. Add Dijon and vinegar. Whisk hard for two minutes until emulsified.
2
Whisk in honey and Stevia, again until emulsified.
3
Let stand 5 minutes.
4
Whisk whilte slow drizzle olive oil and then hard whisk a minute.
5
Place in seal-able container, add room temp water and shake hard until combined.
6
Re-shake just before serving.
7
In another serving bowl, toss slaw mix, onion and pepperoncinis well. Add dressing and re-toss well.
8
Plate salad and top with desired amount of Feta.
if you're first in line, don't be a hog and take all the Feta 😉
CategoryBayou Sam\'s Cajun Grill, Dressings, Recipes, Salads, Sides
Ingredients
1 bag Shredded Cabbage and carrot (Cole Slaw Mix)
1 small red onion, juliennedabout a cup, or to taste
½ cup Greek pepperoncini peppers, sliced thin
1 cup Feta Cheese, cubed
CHAMPAGNE TARRAGON VINAIGRETTE
1 tsp dried tarragonsubstitute fresh tarragon, chiffonnade cut, think of doubling amount and letting stand an hour before use.
1 tsp Herbs de Provence, dried
½ tsp garlic powdertry roasted garlic micro-planed fine, adjust amount to taste - 1 teaspoon
½ tsp black pepper, medium ground
¼ tsp Kosher salt
⅓ cup O California Champagne Vinegar
1 tbsp Maille Dijon mustard
1 tbsp wildflower honey
10 drops Sprouts liquid stevia, to taste= 1 Splenda packet = 1 tablespoon sugar
¼ cup Atlas Portuguese Olive Oil
1-2 tbsp good water, room temp