Texas Coleslaw

Serves: 6

This slaw is savory and sweet, with apples mixed in with the cabbage, along with mint and pecans. It's all tossed with an orange-chili dressing.

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1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 granny smith apples, sliced thin
1 medium red onion, sliced thin
1 cup pecans, toasted and chopped
1 bunch mint leaves
1 tablespoon dijon mustard
1 tablespoon hot water
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1 orange, juiced
1/2 cup creme fraiche or sour cream
kosher salt and freshly ground black pepper


In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.

In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.

Source: foodnetwork.com

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