Adapted From The Splendid Table's: How to Eat Supper
To me, summer means room temperature, fresh food. Instead of caloric and hot fries, chips (or my husband's favorite tator tots), serve fresh vegetables to round out the American burger meal. The citrus in this dressing is a very nice alternative to a mayonnaise dressing. The best news is the east preparation; it all comes together in a food processor!
Dressing:
1/4 cup olive oil
1 small garlic clove, crushed
1/2 t ground cumin
1/2 t ground coriander
shredded zest of 1/8 of large orange
1/4 cup fresh orange juice
Salt and fresh ground black pepper to taste
Slaw:
1/2 small knead napa cabbage, outer leaves discarded, cut into quarters (we used regular head of cabbage b/c that is what we had and didn't have carrot
1 small carrot, halved
Topping:
1/2 cup roasted, salted pumpkin seeds, pepita seeds, cashews, or almonds
smoked temper or tofu, ham, smoked turkey, or bacon (optional protein)
Preperation could not be more simple. Place dressing ingredients into food processor and puree. Switch to slicer disk and slice the cabbage and carrot into the dressing. Top with seeds and protein of choice. Voila!
