American Flatbread Salad Dressing


American Flatbread Pizza Company in Warren Vermont is one of the first to speak out about the importance of  food integrity and sustainability. It also happens to make the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly twenty years ago. 


Kitchen Notes

The dressing will keep refrigerated for one week. The crinkled, emerald green leaves of Savoy cabbage are tender and crunchy. Finely shredded purple cabbage adds a wonderful color to the salad. Additions of 1/4" chopped kohlrabi, baby kale, baby spinach and other garden greens may be added.



1/3 cup fruit vinegar

1/3 cup Tamari soy sauce

1/4 cup freshly squeezed orange juice

3 tablespoons ginger root, unpeeled and freshly grated

2 tablespoons finely chopped shallots

1 tablespoon minced garlic

10 coriander seeds, crushed (1/8 teaspoon) 

1 teaspoon crushed red pepper flakes

1 cup safflower oil

1/2  teaspoon sesame oil

2 tablespoons maple syrup


4 cups mesclun mix

1 cup cabbage, shredded

1/2 cucumber, peel on, 1/4" dice

1 medium carrot, grated

2 scallions, white & light green parts only, sliced

6 cocktail tomatoes, quartered

1 tablespoon black sesame seeds



1. In a food processor, add all the ingredients except the safflower &sesame oils and maple syrup. Process for 20 seconds. With the machine running, slowly add the oils and syrup. 

2. In a LARGE BOWL, toss all the salad ingredients together except the sesame seeds. 

3. Lightly drizzle oil over the salad and toss to thoroughly combine. Sprinkle with sesame seeds and pass the remaining dressing at the table.

Serves 4