Vinaigrette is your all-purpose, add-to-anything-and-make-it-good dressing, and is especially useful in the summer when our diets shift to lighter fare.

Like a utility infielder* in baseball, it can assume multiple roles.  The obvious is salads but don’t overlook it for roasted vegetables, a cold pasta toss or a bowl of braised beans or lentils.

Most folks use more oil than vinegar but I like a half-to-half ratio.  I’ve made this with red wine, balsamic, raspberry and rice vinegars, all with respectable results.  I went nouveau recently and used a pomegranate-infused balsamic vinegar.

.5 c extra virgin olive oil
.5 c red vinegar of your choice
1 T mustard (I prefer dijon or stone-ground)
pinch of thyme
pinch of minced garlic or garlic powder
dash of S & P

Add everything to a bowl for whisking or a jar for shaking.  And make sure your jar has a lid.  That should seem obvious but we do live in the States where every possible risk must be pointed out.

*Note use of a term I’ve only heard in casual conversations.  While I understand the concept of a utility infielder I couldn’t name one, having not watched a baseball game in nearly two decades.

This zippy slaw is the perfect accompaniment to stir fry in the cooler months and could easily stand on its own during the warmer ones, especially with an added protein.  Most of the ingredients are things we generally have stocked and (cabbage soap box alert) cabbage has an incredibly long refrigerator shelf life.

1/2 – 3/4 head cabbage

juice of one orange
2 T mayo
2 T rice vinegar
1 T chili garlic paste
2 T sweet thai chili sauce
1 t soy
1 t ginger powder (or 1 T fresh ginger)

1/4 c toasted sesame seeds

Shred cabbage and place it in a bowl large enough to slosh around with the sauce.  Mix the sauce and add to cabbage.  Refrigerate for about an hour, or until serving.  When serving time is nigh, toast sesame seeds for about a minute and add them to your slaw.

Thanks to Mrs. Marv for the image.