Chinese Cabbage Slaw with Tangy Apple Vinaigrette

I'd be hard pressed to pick a favorite salad dressing. I suppose I have olive oil and lemon juice the most, because it's so fresh-tasting and easy, but there are so many other dressing I like: pomegranate molasses with olive oil, orange juice and red wine vinegar, soy-ginger with toasted sesame seeds, Caeser salad dressing, Italian vinaigrette....I'm getting hungry just writing that down!

But I have to say that this Tangy Apple Vinaigrette would probably have a good shot at being a favorite. It works beautifully on sturdy greens-- in fact, I often use it on cabbage, as you can see in the picture-- and it uses one of my favourite sweeteners, apple juice concentrate. Don't be scared by the vitamin C-- all vitamin C is is asorbic acid (the stuff that makes citrus fruits sour). It makes the dressing tangy without being too liquidy. (In fact, this trick works with a lot of other recipes.) Just open up a capsule and use the powder inside. (Don't use the actual capsule.)

I should note that this dressing was inspired by a (non-blogging) friend.

Tangy Apple Vinaigrette (makes 1 cup)

1/2 cup lemon/lime juice (I use 2:1 lime:lemon)
1/2 cup regular olive oil (or up to 1 cup if you like the tradition ratio of oil:acid in your salad dressing)
1 T sugar
1 1/2 tsp Kosher salt
2000 mg vitamin C powder (probably 2 capsules-- but use less if you use more lemon than lime)
1/4 tsp freshly ground pepper
1/3 cup apple juice concentrate

Mix well.

For Cabbage Slaw:

Use approximately 1/2 cup to 1/2 a head of slivered Chinese cabbage. Stir to coat. Keep at room temperature for a couple of hours, tossing occasionally.

Also, this is one of the best things I did with that seitan:

Quick BBQ Seitan

seitan
bbq sauce

Slice the seitan. Put into a frying pan over medium-high heat. Add enough bbq sauce to coat. Heat until the sauce is bubbling and the seitan is heated through.

Although I try to cook simply, I don't usually cook that simply...but hey, this was actually really good.