Autumn ‘Coleslaw’ 6.000

Deb Lindsey for The Washington Post

Nov 17, 2017

This salad is healthful, ample and a lovely source of color on the holiday table.

Be sure to slice the cabbage thin enough so dressing can soften it up a little; the cabbage should have a silky texture to play off the crisp apples and crunchy nuts.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the salad
  • 1/2 cup pecan halves, coarsely chopped
  • 1/2 large head (about 1 1/2 pounds) red cabbage, cored
  • 2 large apples (about 1 pound total), such as Gala, Cortland, Empire or Fuji
  • 1/4 cup pitted dates, slivered or chopped
  • 1/3 cup packed fresh cilantro leaves
  • 1 large shallot, thinly sliced
  • For the dressing
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon Aleppo pepper, or more as needed (may substitute sweet paprika)

Directions

For the salad: Toast the pecans in a small skillet over medium-low heat for about 10 minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool.

Discard the first two outer layers of cabbage leaves. Cut the cabbage into very thin slices (if you have a mandoline, use it), transferring them to a large mixing bowl as you work. The yield should be about 8 cups.

Add the apples, dates, cilantro and shallot to the bowl and toss to incorporate.

For the dressing: Combine the oil, lemon juice, honey, salt and pepper in a jar or container with a tight-fitting lid. Seal and shake to form an emulsified dressing.

Pour over the salad and toss to coat evenly. Taste and adjust the salt and/or pepper, as need. Transfer to a serving bowl, and sprinkle with the pecans.

Rate it

Recipe Source

Adapted from “The Apple Lover’s Cookbook,” by Amy Traverso (W.W. Norton, 2011).

Tested by Bonnie S. Benwick.

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