Green Mustard Slaw with Red Plum Vinaigrette - NOT tnt

[Guest guest]

I to about.com for Japanese Cooking. As soon as I saw

MUSTARD GREENS I had to copy the recipe and send it on to you

all. ) I cant wait to try the dressing and the salad minus those

darn mustard greens. This looks interesting and its definitely

something different! This recipe is NOT tnt

Roxy Philly PA

 

Green Mustard Slaw with Red Plum Vinaigrette

Ingredients

Red Plum Vinaigrette (to toss with slaw)

2 red plums, pitted

1 ounce orange juice

1 shallot, minced

1 teaspoon garlic, finely minced

1 tablespoon honey

1 ounce rice wine vinegar

2 sage leaves

2 ounces olive oil

Kosher salt to taste

 

 

Instructions

Place the pitted plums and orange juice in a blender and puree well.

Remove the mixture to a mixing bowl. Add the minced shallots, garlic,

honey, vinegar, finely chopped sage, oil, and salt. Combine and taste

for correct seasoning and set aside to combine with slaw (recipe

below).

 

Ingredients

Green Mustard Slaw

1 cup shredded red cabbage

2 green onions, thinly sliced into rings

1/2 cup cilantro, whole leaves

4 cups mustard greens, thinly sliced

 

 

Instructions

Combine all of the slaw ingredients well, and toss with the Red Plum

Vinaigrette. Divide the slaw evenly onto four salad plates.

 

Yield: 4 servings

 

Credits

Flynt Payne, Executive Chef, Inn of the Anasazi, Santa Fe, New

Mexico

[Guest guest]

Thanks, that slaw vinaigrette sound delicious!

Judy

-

Roxy

Tuesday, September 25, 2007 7:08 PM

Green Mustard Slaw with Red Plum Vinaigrette - NOT

tnt

 

 

I to about.com for Japanese Cooking. As soon as I saw

MUSTARD GREENS I had to copy the recipe and send it on to you

all. ) I cant wait to try the dressing and the salad minus those

darn mustard greens. This looks interesting and its definitely

something different! This recipe is NOT tnt

Roxy Philly PA

 

Green Mustard Slaw with Red Plum Vinaigrette

Ingredients

Red Plum Vinaigrette (to toss with slaw)

2 red plums, pitted

1 ounce orange juice

1 shallot, minced

1 teaspoon garlic, finely minced

1 tablespoon honey

1 ounce rice wine vinegar

2 sage leaves

2 ounces olive oil

Kosher salt to taste

 

Instructions

Place the pitted plums and orange juice in a blender and puree well.

Remove the mixture to a mixing bowl. Add the minced shallots, garlic,

honey, vinegar, finely chopped sage, oil, and salt. Combine and taste

for correct seasoning and set aside to combine with slaw (recipe

below).

 

Ingredients

Green Mustard Slaw

1 cup shredded red cabbage

2 green onions, thinly sliced into rings

1/2 cup cilantro, whole leaves

4 cups mustard greens, thinly sliced

 

Instructions

Combine all of the slaw ingredients well, and toss with the Red Plum

Vinaigrette. Divide the slaw evenly onto four salad plates.

 

Yield: 4 servings

 

Credits

Flynt Payne, Executive Chef, Inn of the Anasazi, Santa Fe, New

Mexico