Hope you enjoy this fabulous slaw! It has a bite to it that is simply delicious.
2 tablespoons Dijon mustard
2 cloves garlic, minced
3 tablespoons sugar
1 teaspoon salt
1 tablespoon Chipotle peppers, if dried, soak in hot water for 30 mins.; or canned in adobo sauce, minced
1/2 cup apple cider vinegar
1/4 cup canola oil
2 oranges, sectioned, seeded
1/2 green cabbage head (sliced thinly)
2 carrots, grated
5 green onions, minced
Vinaigrette: Mix garlic and chipotles, then whisk them together in a bowl with mustard, garlic, sugar, salt and vinegar. While whisking, add the oil in a slow steady stream.
Section the oranges removing the pith and membranes.
Put the cabbage into a large bowl and add the grated carrots, oranges, and green onions.
Pour the vinaigrette over the vegetables and toss well. Let the slaw sit at least 2 hours in the refrigerator before serving. The slaw will keep for 4 to 5 days, covered, in the refrigerator.