Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

French Tart's Note:

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

COLESLAW

• ½ medium red cabbage , finely shredded and outer leaves trimmed
• 2 green apples , cored and thinly sliced
• 4 carrots , peeled and grated
• ½ small red onion , peeled and thinly sliced

DRESSING

• 2 tablespoons Dijon mustard
• 1 garlic clove , peeled and finely minced
• 1 teaspoon caster sugar
• 3 tablespoons olive oil
• 2 tablespoons walnut oil
• 3 tablespoons white wine vinegar

TO FINISH

• ½ cup finely chopped pecan nuts
• parsley , for garnish

OPTIONAL EXTRAS

• ½ cup semi- dried cranberries
• ½ cup finely chopped walnuts
• 1 raw beetroot , finely grated

Directions:

1. Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
3. One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
5. This coleslaw can also be garnished with finely chopped parsley, for extra colour.

Reviews

[nomadic_heart]

Delish our family loved this. I didnt have walnut oil, white wine vinegar or pecans. So I subbed olive oil, white vinegar and toasted walnuts. I also added a tsp honey and some crumbles blue cheese for extra zing! Thanks so much! Was trying to find a new and fun way to eat red cabbage!

[aggiesgirl]

I loved this, and so did my whole family! I grew red cabbage in my garden for the first time this year, and was anxious to make something delicious. I agree about increasing the amount of dressing (I did, and actually doubled it). I also added a splash of orange juice and lemon juice to sweeten it up. I used regular sugar too. Thank you for this wonderful recipe! Very fresh--not just for the winter.

[Loves2Cook!]

Wow! Wow! WOW! This is a delicious recipe! I think this will be our family's default slaw recipe from now on. I made it as directed, and added the optional beet root. I also, as other reviewers suggested, doubled the dressing recipe. My red onion was large, so I only used a quarter. Wonderful!