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Nutty Apple-Cherry Slaw
Chill: Up to24 hrs
Ingredients
- 1/3 cup sunflower oil, vegetable oil or olive oil
- 3 tablespoons cider vinegar or white wine vinegar
- 3 tablespoons orange juice
- 1 tablespoon honey or sugar
- 1 1/2 teaspoons Dijon-style mustard or coarse-ground mustard
- 1/4 teaspoon salt
- Dash ground cinnamon or ground nutmeg (optional)
- 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
- 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
- 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
- 1/2 cup dried cherries, dried cranberries, currants or raisins
- 2 tablespoons thinly sliced green onion (1)
- 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts
Directions
1. For vinaigrette, in a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.
2. In a large bowl, toss together cabbage, arugula, apple, cherries, and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.
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Tip:
*
Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.
