American Flatbread Salad & Dressing


What we eat and how it is grown
intimately affects our health and
the well-being of the world.

Wise words from the Founder of American Flatbread Pizza Company in Waitsfield, Vermont, George Schenk. As one of the first to speak out about the importance of food integrity and sustainability, he 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 enhance the texture and make it easy to adapt this salad to seasonal harvests. The dressing may be kept for one week in the refrigerator.



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 the maple syrup. Process for 20 seconds. With the machine running, slowly add the oils and syrup to create an emulsified dressing.

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

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

Serves 4