Red and green cabbage coleslaw with apple cider-honey dressing
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SERVES: 8-10 as side (see hints below)
• 4 cups thinly sliced red cabbage
• 4 cups thinly sliced Savoy cabbage (see hints below)
• 1 1/2 - 2 Tbs minced fresh ginger
• 1/2 jalapeno pepper, deseeded and thinly sliced (optional)
• 1 cup walnuts (raw or toasted)
• 1/2 cup craisins (or raisins)
• 2 cups apple cider
• 3 Tbs honey
• 3 Tbs apple cider vinegar
• 3 Tbs vegetable oil
• salt and pepper to taste
1. Add two cups apple cider to a large heavy bottomed pan on the stovetop, turn the heat to high and bring it up to a boil.
2. Turn that down to medium high and let it cook along to reduce down to about 1/3 cup.
3. While that's happening, peel and finely mince 2 Tbs fresh ginger, thinly slice about 4 cups each of the red and green cabbage and, you can add an optional bit of heat by deseeding and thinly slicing half of a large jalapeno pepper.
4. Once the cider has reduced down, turn the heat off and let it cool down for a few minutes and then add 3 Tbs honey, 3 Tbs apple cider vinegar, 3 Tbs vegetable oil and a crack of black pepper and whisk it up.
5. Add the cabbage to a large mixing bowl and add one large, thinly sliced apple, add the jalapeno pepper and minced ginger, add about 1 cup walnuts and 1/2 cup craisins, then add the dressing to the bowl and toss everything to combine.
6. It's a good idea to eat the slaw soon after you make it.
• It's up to you if you want to toast the walnuts or leave them raw but you don't want to slice the apple until just before assembling the slaw.
• Use just red cabbage or substitute Napa cabbage or white cabbage for the Savoy.
• Feel free to cut this recipe in half.