2 tablespoons Dijon mustard
1 tsp. minced naturally grown garlic
1 tablespoon organic agave nectar
1 teaspoon salt
Chipotle puree or chopped chipotle in adobe sauce, to taste (start with about 1/2 teaspoon)
1/2 cup cider vinegar
1 tablespoon canola or corn oil
2 seedless organic oranges
1/2 head green cabbage or 1 head Chinese cabbage
Peel and pit oranges. Remove membranes and cut into sections. Set aside. Core and thinly slice cabbage. Grate carrots and thinly slice scallions.
Mix dressing ingredients in a small food processor. Adjust chipotle and sugar to taste. Add dressing to vegetables in bowl and stir well. Toss in oranges. Best made at least 2 hours before serving. Keeps very well for several days.
*Original recipe from Slow Foods Washington
*Coleslaw image from Smitten Kitchen