Jan 8, 2017

Potluck Lunch!



Yesterday I played golf with my friends at Ironwood Golf Club. Every month we have a golf tournament. After we play everybody enjoys a huge potluck lunch that everybody contributes to. My contribution was this salad. The lady golfers seemed to especially like it, and wanted the recipe, so here it is, enjoy!

Coleslaw with Lemon Dressing
Ingredients for Coleslaw:
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups shredded carrots
1/2 cup chopped fresh parsley
3/4 cup toasted pumpkin or sunflower seeds

Eureka lemons from my yard.
Click on photos to view larger.





Ingredients for Lemon Dressing:
1/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
1 tablespoon of fresh lemon rind zest
1 large clove garlic, minced
1/4 cup ketchup
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Procedure:
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

Toast your seeds in a small skillet, over medium heat, stirring frequently, until they are fragrant but not burnt.

To make the Lemon Dressing:

In a small bowl, combine everything, then whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated. Taste and add an additional tablespoon of lemon juice if needed. Serve immediately or refrigerate until ready to use.

Makes 4 to 6 side servings.

Note: This recipe makes a beautiful presentation as you can tell from the photo above. It can be served with a number of things, like pan seared salmon, as a side salad with hamburgers or hot dogs, with bbq pork ribs or chicken, or with pork belly... yumm!


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