Cayenne Crush olive oil ·
Dairy Free ·
Gluten Free ·
Jalapeno Lime balsamic ·
Salads ·
SELECT Medium olive oil ·
Cayenne and Sesame Seed Coleslaw
Cayenne and Sesame Seed Coleslaw
Submitted by Maxine Ferris, Traverse City, MI
Salads
Ingredients
- 1 small head of green cabbage, julienned
- 2 large carrots, grated
- 1/4 head purple cabbage, julienned
- 1 tablespoon Dijon mustard
- 1/4 cup Fustini's Jalapeno Lime balsamic
- 1 teaspoon coarse sea salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons Fustini's Medium SELECT olive oil
- 2 tablespoons toasted sesame seeds
- Fustini's Cayenne Crush olive oil, for garnish (optional, for additional heat)
Directions
- Place prepared cabbage and carrots in one bowl and purple cabbage in another bowl (to prevent color bleeding).
- In a blender, combine mustard, balsamic, salt and cayenne pepper. While blending, slowly add Fustini's SELECT olive oil. Pour half of the dressing on the green cabbage and the other half over the purple cabbage. Stir each bowl until wilted, about 3-5 minutes. Cover and refrigerate for 1 hour or overnight. Remove both bowls 15 minutes before serving. Combine the cabbages, add the toasted sesame seeds and mix well.
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