Spa Slaw with Citrus Dressing
This refreshingly light salad, adapted from The New York Times Passover
Cookbook, 1999, has been a real hit at our seder table. There are many people
who avoid slaws because of the calories or cholesterol in mayonnaise. This is
complicated further at Passover because it's impossible to find a good tasting
kosher-for-passover mayonnaise unless you make it yourself. Then, of course,
there is the salmonella worry in using raw eggs, so making your own mayonnaise
becomes not only a calorie but a health-safety issue. This recipe, however,
eliminates mayonnaise altogether; it has a wonderful balance of the citrus
flavor and the hot and cracked pepper.
Slaw
- finely chopped green portion of one bunch of scallions
- 4-5 cups shredded Napa cabbage
- 1 red bell pepper, seeded and thinly sliced
Carefully clean and chop vegetables. Toss with citrus dressing just before serving. The dressing and vegetables
can be kept separately for several days in the refrigerator, but don't mix them together
until you are almost ready to eat.
Citrus Dressing
- 1 1/2 T. lemon juice
- 2 T. fresh orange juice
- grated rind of one orange
- grated rind of one lemon
- 1 T. olive oil
- 1 T. water
- 1/2 tsp. cracked black pepper
- 1/2 tsp. salt
- 2 crushed hot red pepper pods
Combine all ingredients and whisk well.