1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 8 servings The following items or measurements are not included below: 3 tablespoons white wine vinegar |
||
| Calories 228 | ||
| Calories from Fat 166 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 82mg | 3% | |
| Potassium 359mg | 10% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 9.0g | ||
| Protein 3.2g | 6% | |
Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad
By: French Tart
Nov 29, 2007
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!)
SERVES 8 -10
Ingredients
COLESLAW
- 1/2 medium red cabbage, finely shredded and outer leaves trimmed
- 2 green apples, cored and thinly sliced
- 4 carrots, peeled and grated
- 1/2 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
- 1/2 cup finely chopped pecan nuts
- parsley, for garnish
OPTIONAL EXTRAS
- 1/2 cup semi- dried cranberries
- 1/2 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.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad recipes
Browse similar recipes by category
- Course > Salads > Salad dressings
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Collards
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > English
- Cuisine > European > Western > Scottish
- Cuisine > European > Western > Welsh
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Romantic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #674484
On Jun 9, 2008
I used cranberries and walnuts along with the other ingredients. Who says it has to be winter to make this? It's so refreshing in the summer too!
From: Hanka
On Jan 16, 2008
I agree that onion overpower whole salad. I used only 1/4 of onion and it was to much. I served the salad with grilled chicken breast and garlic bread.
From: GREG IN SAN DIEGO
On Dec 15, 2007
What a spectacular salad from one of my favorite Zaar chefs! Pursuant to French Tart's recipe note about the dressing I made a little more of it than called for in the basic recipe and I was delighted. I also added the optional cranberries and walnuts. I served the salad on chilled salad plates with ice-cold salad forks. My guests raved about the taste as well as the appearance. Thanks for another winner, Chef!
From: 3KillerBs
On Dec 9, 2007
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.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved