Brighten up a Dull January Day
with
~ Dazzling Winter Coleslaw ~
Red Cabbage, Apple and Pecan Salad
I finally arrived in Yorkshire ~ only thirty hours after I set off from France; it was a five hour car journey and then a ten hour ferry trip, before I caught the first of two trains and then the local bus which took over an hour…….to say that I am exhausted, knackered and grouchy is an understatement…..but, when I got home, my mum came to the rescue with a bowl of piping hot stew and dumplings…..a hearty “feel good” bowl of tasty goodness. I would have posted the recipe here, but there was no way I was going to waste time taking photos as I was so hungry, so I just dived right in!
But on to another wonderful winter recipe, a dazzling salad with seasonal fruit and vegetables. I made a large batch of this coleslaw to accompany some savoury home-made baking during the New Year period……and, I also served some with grated cheese in a jacket potato for a simple supper one evening ~ it’s a jewel of a recipe and as with all of my salad recipes, it is seasonal and right IN season for January. This dazzling coleslaw salad will brighten up your winter table, and it’s very healthy too.
It’s a simple combination, red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette ~ fabulous. This coleslaw goes extremely well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful accompaniment for suppers or light lunches. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand ~ it will just take a little longer. I sometimes add semi-dried cranberries and grated beetroot ~ these are listed as optional extras and well worth adding for a change now and then. I will leave you with a big bowl of this salad, I still need to unpack and catch up with e-mails as well as leaving comments on my favourite blogs ~ see you later and hang on to your hats if you are in the UK, it’s blowing a gale here…..
Karen
~ Dazzling Winter Coleslaw ~
Red Cabbage, Apple and Pecan Salad
(This recipe is posted to our personal preferences ~ with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing – please adjust the dressing quantities up. Serves 8 to 10)
INGREDIENTS:
COLESLAW:
- 1/2 medium red cabbage, finely shredded and outer leaves trimmed2 green apples, cored and thinly sliced4 carrots, peeled and grated1/2 small red onion, peeled and thinly sliced
DRESSING:2 tablespoons Dijon mustard1 garlic cloves, peeled and finely minced1 teaspoon caster sugar3 tablespoons olive oil2 tablespoons walnut oil3 tablespoons white wine vinegar
TO FINISH1/2 cup finely chopped pecan nutfresh chopped parsley, for garnish
OPTIONAL EXTRAS:1/2 cup semi-dried cranberries1/2 cup finely chopped walnuts1 raw beetroot, finely grated
METHOD:
Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top
This coleslaw can also be garnished with finely chopped parsley, for extra colour.
terriskitchenuk says
Karen, that last comment was me. For some reason it posted me as anon…sigh.
Marie says
I much prefer a vinaigrette dressing on my coleslaw than that gloopy mayonnaise. They put far too much mayo in the coleslaw over here. Your's looks pretty and delicious! Hooray for mom's and stew and dumplings!
Beth Sachs says
The colours are fantastic. Great recipe, will have to try with quiche
Jenny says
YUM! This looks incredible! It's so hard to find good ways to use raw winter vegetables, I can't wait to try to make this!
Fuss Free Helen says
That looks lovely. Perfect for my New Year intention to eat more raw plant based foods!
Naturally brightly coloured foods are so energising too.
Lauren says
I love walnut oil so much and I'm a big fan of coleslaw; I just love it. I don't get to eat it as often as I'd like, though!
Thirty hours is a long time to travel! France and England seem so close together! Our flight from Houston to Paris was thirteen hours. I did not enjoy it! How anyone is supposed to sleep on an airplane is beyond me! I can't sleep in front of all those strangers…
Inspired by eRecipeCards says
DELICIOUS
Stunning photos, love the sun shining through the salad. We are having one of those days today, bright sunshine, clear skies, but bone chilling cold. Makes me think of summer as long as I just stay inside.
Rest up and enjoy the visit!
Dave
Dom at Belleau Kitchen says
wow… sunglasses on…
Janice says
Could eat a baking bowl full of that Karen. I love coleslaw and often use red cabbage in winter. Your pie looks pretty amazing too, are we getting a better view of that some other time?
Jacqueline says
So beautiful! Just look at those colours. That would brighten your day up for sure. I love it Karen and it there are a few tweaks on one I make. Nice to get new ideas.
What a trip! Glad you got there safely x
Annie says
A jewel indeed … can't wait to try it!
Inside a British Mum's Kitchen says
Really super – full of health – just what we need around here with a house full of colds! I'm printing this off – thanks!
mary x
Kentish Keg-Meg says
That looks good and refreshing. Glad you made it safely through your marathon.
From Beyond My Kitchen Window says
The more color there is the better it is for you. This looks delicious.