Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

"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 Recipe #268117, 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!)"
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by spacekadet photo by spacekadet
photo by Annacia photo by Annacia
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
1hr 15mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • 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.
  • Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
  • One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
  • Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
  • This coleslaw can also be garnished with finely chopped parsley, for extra colour.

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Reviews

  1. 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!
     
  2. 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.
     
  3. What a delicious and beautiful salad ! I made it exactly as posted except for the onion (raw onion and I do not get along.) I did add the nuts and cranberries, and found the combination with the mustard vinaigrette to be delightfully complex and refreshing. I am sure I will be making this often - thanks for sharing the recipe.
     
  4. I brought this salad to a family dinner, and it was a huge hit. I shredded everything up in the food processor and then mixed it all in a 2 gallon zip lock bag - this made it super easy to travel, just took along the bowl and dumped it all in when I got there. I made an extra batch of the dressing to serve on the side in case anyone wanted more than was on it. The dressing itself is very good - I might make it just for other salads. I think it would be good with spinach and apples maybe. All in all a great fall recipe full of healthy veggies. Thanks for posting -I will be making this again.
     
  5. This didn't live up to our expectations. It was very dry, almost as if it weren't dressed at all, and the onion was overpowering even though I cut it down by about a third because I knew my onion was rather strong. I'm rating it more on potential than actual execution -- if you doubled the dressing and left out the onion the cabbage/apple/pecan flavor ought to be absolutely delicious. Not having a food processor, I used a chef's knife to shred the cabbage to resemble kraut and still came in under 15 minutes prep time.
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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