- Kaleidoscope Slaw
~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Beauty, nutrition and total deliciousness. What’s not to love???
Salad:
- 16 oz shredded purple cabbage (about 8 scant cups)
- 1 can (11oz) mandarin oranges, reserving the juice
- ⅓ cup pine nuts or rough-chopped almonds
- 1 8 oz bag shredded carrots
- 1-2 handfuls of dried cranberries
- ⅓ cup chopped scallions
- 1 cup edamame, cooked
Dressing
- 4 Tbsp Hacienda Maize Fire-Roasted-Chile Jammin’ Jelly
- ½ cup vegetable oil
- 4 Tbsp red or white wine vinegar
- 1 Tbsp reserved mandarin orange juice
- 1 cube or 1 Tbsp chicken boullion
- ½ tsp ground black pepper
- 1 tsp garlic powder
- Salt to taste
Instructions
- Mix cabbage, scallions, pine nuts, carrots, oranges, edamame and cranberries.
- Mix/whip the dressing ingredients and combine with salad, using the amount of your preference. (We usually have about 1/3 in reserve, which you can save to dress other salads.)
- Refrigerate to let the flavors mix for at least 1 hour.
! Savor !
Inspired by www.greatgrub.com
