Category Archives: Salad Dressing

Roasted Slaw

Once I started roasting vegetables, whether on the grill or in the oven, it became my preference. Roasting brings out natural sweetness while keeping crispness and sometimes adding a little char. In the winter, I’m not really in the mood for cold veggies, so I didn’t see why slaw had to be cold. I like cooked cabbage, but the trick for a cooked slaw is to keep it slightly crisp, and roasting can do that for you.

This slaw can be eaten warm or cold, as long as you stick to a dressing with no fats that will congeal on chilling. That means that bacon/bacon fat—which would be great in a warm slaw—might not work with cold leftovers. My dressing here only uses fruit juices for the acid, so it’s not as tart as a vinegar based dressing. As far as uses go, it would be good as a side dish or on any sandwich where you would use a traditional cold slaw. You can see it below on a fried fish sandwich with my Everything Sauce.

Mine is a simple slaw of cabbage and carrots, but you could add bits of any vegetable or fruit that would not become watery or mushy.

Roasted Slaw

  • Servings: 4-6
  • Difficulty: easy
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Preheat oven to 400º; line a rimmed baking sheet with parchment paper.

Ingredients

  • 3-4 cups cabbage, sliced or coarsely grated—1 small head
  • 2 carrots, grated
  • Extra-virgin olive oil for roasting—enough to drizzle over all on the sheet pan
  • Salt and pepper to taste
  • 1 tablespoon mashed roasted garlic
  • 1/4 cup orange juice
  • 1 tablespoon lime juice, with zest if you have the actual lime in hand
  • I tablespoon honey—you really have to taste to see how sweet you want it
  • 1/4 cup extra-virgin olive oil

Preparation

  1. Spread the shredded cabbage and carrots on the baking sheet. It will be about 1/2″ thick, but you will toss it halfway through the roasting. Drizzle with olive oil—I think I used at least 1/4 cup. Sprinkle with kosher salt and coarse black pepper.
  2. Roast for about 20 minutes, then lightly toss with tongs to expose more of the vegetables to charring. Roast for another 15 minutes or until it reaches your desired doneness. Lift the parchment paper and pour the vegetables into a large bowl.
  3. Whisk the dressing ingredients—garlic, orange juice, lime juice, honey, and olive oil—until emulsified. Pour over the vegetables and toss. Add more salt to taste.
  4. Serve warm or cold or both.

Blue Cheese Ranch Dressing

I’ve been eating this dressing in an apple salad with walnuts and dried figs for lunch recently, but it would be good with any fruit or vegetable salad or with chicken strips or wings. The blue cheese is the star, but I wouldn’t use a premium eating blue, like my favorite Stilton in it. I would eat the Stilton in a deconstructed salad of apples, figs (dried or fresh), and nuts. Just buy two cheeses, one for the dressing and one for munching. Today, I used a Danish Blue in the dressing, and picked up a little wedge of Stilton while I was at it for an indulgent snack.

My ranch recipe is as easy as possible. Equal amounts of buttermilk, sour cream, and mayonnaise, plus chives and dill and salt. I haven’t been adding garlic for my apple salad purposes, but I would add it if dressing pasta or vegetables.

I’ve made more complicated ranch dressings before, but it soon became obvious that it doesn’t need to be complicated to be good. It’s not a low fat dressing, but it has no added refined sugar or sharp vinegar, both of which characteristics are good for me. You could easily make a lower-fat version with common substitutions.

Blue Cheese Ranch Dressing

  • Servings: 1.5 cups
  • Difficulty: easy
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  • 1/2 cup buttermilk (mine was whole milk buttermilk)
  • 1/2 cup mayonnaise, preferably Hellmann’s
  • 1/2 cup sour cream
  • 2 tablespoons dried chives
  • 1 tablespoon dried dill weed
  • 1/2-3/4 cup crumbled blue cheese, such as Danish or buttermilk blue
  • 1/2 teaspoon kosher salt, or less if your cheese is very salty

Whisk together the first 5 ingredients until smooth. Stir in the crumbled cheese with a spoon. Taste and add salt, as needed.