Updated 09/26/2012 05:00 AM
Recipe: Red and Green Cabbage Coleslaw with Apple Cider-Honey Dressing
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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
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.
Turn that down to medium high and let it cook along to reduce down to about 1/3 cup.
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.
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.
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.
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.