coleslaws dressing recipe.
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If you’ve been following along with the recipe, you’ll know that I use a blend of coles and greens to make this dressing.
I love using them for salads and greens for other dishes, so I’ve been looking for a way to add them to my dressing recipes.
The recipe is pretty simple to make, but if you have time and patience, you can make this Green Goddess dressing a few days ahead of time, and store it in the fridge for up to a week or two.
For the green goddess dressing, you will need:1-1 1/2 cups fresh, green colesleges lettuce (cut into 1-inch strips)1/2 cup finely diced red bell peppers1/4 cup finely chopped onion (I used 1-2 green onions)1 cup chopped celery1 cup finely minced celery stalks2 cloves garlic (or 1/4 tsp.
dried)1-2 teaspoons lemon juice (or to taste)1 tsp.
garlic powderFor the dressing:1 1 1/8 cups water (about 1/3 cup)1 tablespoon vegetable oil1 1-1/3 cups finely chopped celeriac (green, red, or black)1 1 cup finely sliced celery (or red cabbage)1 2 cups finely shredded carrots1/6 cup finely shredded green onions1 1 tablespoon fresh lemon juice1 tsp salt1 1 teaspoon pepper1 cup all-purpose flour1 cup soy sauce1 cup brown sugar1/32 tsp.
freshly ground black pepperFor the coleslaws:3/4 cups fresh green cabbage leaves, trimmed and thinly sliced1/1 teaspoon garlic powder1/10 teaspoon salt1 tsp freshly ground pepper1 teaspoon cayenne pepper1 1 egg yolk (or 2 egg whites)1 egg whiteFor the greens:2 tablespoons freshly squeezed lemon juice4-6 cloves garlic, finely chopped (or 3 cloves minced)1 teaspoon salt (or more to taste), to taste2 cups finely diced celeryStick all of the greens in a bowl and set aside.
In a medium bowl, combine the water and vegetable oil, and whisk together.
Add the celery and bell peppers, celery, onion, and garlic, and stir to combine.
Pour in the celerium and carrots, and mix to combine, then pour in the rest of the ingredients.
Pour the dressing into a large bowl and toss to coat.
In a medium-sized bowl, whisk together the flour, soy sauce, brown sugar, salt, pepper, and cayanne pepper, then stir to form a smooth, thick sauce.
Season the greens with salt and pepper.
Place the greens on a plate and cover loosely with foil.
Using a spoon, spread a thin layer of dressing on top of the vegetables.
Gently press the dressing onto the greens, then serve.