Vegetable Slaw with Orange/Ginger Vinagrette

As with most of my recipes, I encourage you to be creative, use what you have on hand and play with it until it suits your taste. This recipe can be made with broccoli, brussels, cabbage, carrots, kholrabi, or anything else you like. Try changing up the citrus juice or substituting your favorite vinegar. Use seeds instead of nuts, a different nut or just leave it plain. Most of all, have fun with it!

Ingredients:

12 oz. shredded vegetables (green/purple cabbage, carrots, broccoli, kohlrabi, brussels sprouts, etc.)

1/4 cup rice vinegar (unseasoned)

1/3 cup fresh orange juice (about 1 naval orange worth)

1 Tablespoon maple syrup/honey/agave

1 Tablespoon sesame oil

1 Teaspoon Dijon mustard

1 Tablespoon minced ginger

1 large clove of minced garlic or shallot

1/2 cup slivered almonds (crushed peanuts or really any seed would also be great)

Directions:

1. Whisk together orange juice, rice vinegar, sesame oil, ginger, Dijon mustard and garlic/shallot in a large bowl and let sit for 15-30 min.

2. When about ready to serve, taste dressing and season with salt and pepper as needed.

3. Add nuts/seeds and shredded vegetables and toss thoroughly.

4. Season with salt and pepper again if needed, toss again and serve