More kumquats! I hope you’ve managed to find some in the meantime, they are really a terrific, under-appreciated little fruit. (Maybe kumquats are the unofficial ingredient of the month.)
As easy and bright as can be, this coleslaw will brighten up a winter’s day.
You’ll need:
- red cabbage
- green cabbage
- 2 carrots
- about 10 kumquats
- for the lemon vinaigrette – 1 clove of garlic (minced), 1/3 cup lemon juice, 2 T mustard, olive oil.
- salt, pepper
1. Julienne the cabbage and the carrots. Add salt and pepper and mix together in a large bowl.
2. Cut the kumquats as thinly as you can – they don’t have to be paper thin, but the thinner the better. Mix into the cabbage-carrots.
3. Make the dressing by combining the lemon juice, garlic, and mustard and slowly whisking in olive oil to get an emulsion. Adjust for taste and add to the salad.
You can add a bit of kumquat zest in there too, if you want, for that extra zing.
I love slaws and don’t make them enough. This looks great.
Think you guys Would really like it!
we are eating coleslaw almost every day in the winter. I have no kumquats but I also use both red and green cabbage in the ‘slaw. As well as the health aspect it just looks so pretty!! c
I think coleslaws are a great way to get some crunchy greens in the winter!
I’ve never had a kumquat. They look tasty in this coleslaw.
Give them a try while they are in season!