Broccoli is still growing and being harvested from the fall garden, not an enormous amount, but enough to satisfy the palate. Additionally, we have heads of cabbage that came through the winter and one of which was firm enough to pick. And with the last of the carrots and an heirloom cabbage (Brassica oleracea 'Red Acre') waiting in the refrigerator for this particular moment, a favorite cole slaw was in order.
Cole Slaw with Pecans and Spicy Dressing from Diana's kitchen and adapted from Tyler Florence
1 head regular cabbage (or Napa), shredded
1/2 head red cabbage, shredded
2-4 carrots, shredded
1 small red onion, chopped
2 Granny Smith apples, thinly sliced
1 cup pecans, toasted and chopped
Dressing:
1 Tablespoon Dijon mustard
1 teaspoon Stevia (or sugar)
1 teaspoon ground Chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, apples, onions and pecans in a large bowl. Mix well with your hands and set aside.
In
a small bowl, stir together the mustard, Stevia, ground chipotle, mayonnaise, and lemon juice until blended. Season with salt and
pepper. Pour the dressing over the cabbage mixture and toss well to
coat. Taste again for seasoning, then mound onto a platter.
Note: This spicy slaw is a favorite and goes perfectly with a slow roasted and slightly sweet pulled pork. Hope you enjoy it.
Note: This spicy slaw is a favorite and goes perfectly with a slow roasted and slightly sweet pulled pork. Hope you enjoy it.
