Add a sweet-n-tangy twist to cabbage slaw with dried and fresh fruit.
- 2 tablespoons canola oil
- 1/2 cup walnuts chopped
- 1/2 teaspoon salt to taste
- slaw:
- 4 cups cabbage 1/2 red & 1/2 green, finely s
- 1 cup carrot shredded
- 1 large tart apple finely chopped, * i use granny smith
- 1/2 cup dried cherries chopped -- cranberries or raisins will work
- dressing: as required
- 2 tablespoons vinegar, apple cider
- 2 tablespoons raw sugar brown sugar works, * use splenda for low sugar
- lime juice juice of 1/2 key lime, optional
- Carbohydrate 13.89539875 g
- Cholesterol 0 mg
- Fat 8.2691375 g
- Fiber 3.04125002563 g
- Protein 2.80305 g
- Saturated Fat 0.5798425 g
- Serving Size 1 1 Serving (116g)
- Sodium 19.83625 mg
- Sugar 10.85414872437 g
- Trans Fat 0.640145625 g
- Calories 132 calories
Step-by-step
- Mix dressing ingredents together in a small bowl, set aside.
- Toss slaw ingredients together in salad bowl.
- Pour over slaw and toss until everything is coated.
- Hold, chilled, at least 1 hour to permit flavors to meld.
- For variey and crunch I often add a few pine nuts or crushed peanuts,
- Adapted from: Shirley Wilkes-Johnson, Fiesta Culinary School
- Each (3/4 cup serving contains an estimated:
- Cals: 117, FatCals: 74, TotFat: 8g
- SatFat: 1g, PolyFat: 4g, MonoFat: 3g
- Chol: 0mg, Na: 157mg, K: 158mg
- TotCarbs: 10g, Fiber: 2g, Sugars: 8g
- NetCarbs: 8g, Protein: 2g
Raw cabbage demands precise handling to avoid a watery bowl of shredded leaves. Salt draws out cellular moisture rapidly through osmosis; therefore, tossing finely shredded red and green cabbage with salt thirty minutes in advance and draining the released liquid prevents dressing dilution. Culinary historians note that cold slaws rely heavily on temperature contrast to maintain crunch. Storing the mixed salad in the refrigerator for at least one hour allows the cell walls of the tart apples and shredded carrots to firm up while absorbing the apple cider vinegar and raw sugar dressing. Chopped walnuts add necessary structural contrast, though toasting them in canola oil over medium-low heat for four minutes releases essential aromatic compounds before they enter the bowl. Granny Smith apples provide high malic acid levels, which balance the earthy bitterness of raw brassicas more effectively than sweeter cultivars. Leftovers remain crisp for up to twenty-four hours in an airtight container, though high-moisture fruits will eventually soften the cabbage matrix beyond recovery.
