COCONUT ORANGE LEMON DRESSING FOR COLESLAW
This is a cooked, and then chilled, dressing using Jello pudding & pie filling for the lemon flavor and thickening. The sweet comes from cream of coconut and orange marmalade. The sour from champagne vinegar. Really special!
Makes 3 cups
15 oz. can Cream Of Coconut by Goya
1/3 c. orange marmalade (I used Smucker’s brand)
2.9 oz. pkg. Jello Cook & Serve Pudding & Pie Filling
1/2 c. Champagne vinegar (I used Napa Valley Naturals brand)
1/4 c. prepared yellow mustard
3 peeled garlic cloves, finely chopped
1/2 t. dried dill weed
1/4 t. red cayenne pepper
1 t. salt
1/2 c. soy sour cream (I used Tofutti brand)
In large saucepan, over medium heat, combine all ingredients, stirring after each addition to incorporate all ingredients, then continue to cook and stir till thickened.
Reduce heat to low, cook uncovered, stirring occasionally for 10 minutes. Remove from heat. When warm, place a piece of wax paper or plastic on the surface of the dressing. Refrigerate in the saucepan till cold.
When cold, the dressing will be very thick and strong-flavored. We want this.
When ready to dress the coleslaw, remove lemon mixture from refrigerator, remove wax paper/plastic wrap, then stir with spoon to make smooth.
At this point if the dressing is excessively thick, then add a tablespoon of water to thin a little, while still keeping it thick.
Now add the soy sour cream and stir till completely incorporated.
Spoon 1 cup dressing over coleslaw and toss with fork or tongs to coat all the cabbage. Then add a little bit more, a little at a time, till you like the amount of coating on the veggies. I used 2 of the 3 cups.
Serve immediately, or refrigerate for service later, no more than a couple of hours.
Variation: This salad dressing can also be used hot as a sauce for veggies.
Check this out > Broccoli In Coconut Orange Lemon Sauce