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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%
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Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

Recipe #268834 | 1¼ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Criseyde'sMom

On Oct 27, 2009

This is a delicious salad - thank you. I used regular mustard and vinegar for the dressing and it still turned out delicious. Thank you so much for posting a healthy and nutritious recipe.

1 person found this review helpful

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From: spacekadet

On Oct 17, 2009

This salad was delightful. The toasted pecans really made it. I did find the apple (which I grated) to be a little TOO tart, so I added thinly sliced celery. After that it was perfect. Thank you! Will be making this again (I've got a lot of red cabbage and carrots at the moment).

0 people found this review helpful

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From: chef 387790

On Jan 18, 2009

WOW and my I add OMG this was great. I did omit the onion (I doing like raw onions) but the rest was just as described. I HATE mustard and generally will not cook with it but I an very glad I kept it in this recipe. Without it I am sure it would have been very bland. And I used all the optional parts also. It was the hit of my Anniversary dinner. Thanks you so much for the posting. OH I did double there dressing recipe. I will be having this again

3 people found this review helpful

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From: pheasant farmer

On Oct 17, 2009

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.

2 people found this review helpful

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