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.
|1 head||napa or savoy cabbage, 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|
|1/2 teaspoon||ground cumin|
|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.