in cahoots with STRAY COLABORATIONS- The Triple B...Bloom's Bodacious BBQ- Bill & Bonnie Bloom
©2023
"an elevated Slaw that would be fabulous with most everything"
Yields1 ServingPrep Time25 minsTotal Time25 mins
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
1Place dressing seasonings in stainless bowl. Add Dijon and vinegar. Whisk hard for two minutes until emulsified.
2Whisk in honey and Stevia, again until emulsified.
4Whisk whilte slow drizzle olive oil and then hard whisk a minute.
5Place in seal-able container, add room temp water and shake hard until combined.
6Re-shake just before serving.
7In another serving bowl, toss slaw mix, onion and pepperoncinis well. Add dressing and re-toss well.
8Plate salad and top with desired amount of Feta.
if you're first in line, don't be a hog and take all the Feta 😉
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
Directions
1Place dressing seasonings in stainless bowl. Add Dijon and vinegar. Whisk hard for two minutes until emulsified.
2Whisk in honey and Stevia, again until emulsified.
4Whisk whilte slow drizzle olive oil and then hard whisk a minute.
5Place in seal-able container, add room temp water and shake hard until combined.
6Re-shake just before serving.
7In another serving bowl, toss slaw mix, onion and pepperoncinis well. Add dressing and re-toss well.
8Plate salad and top with desired amount of Feta.
if you're first in line, don't be a hog and take all the Feta 😉
Stray Slaw with Champagne Tarragon Vinaigrette
AuthorDartagnan