Absolutely delicious and nutritious. Good for any type of gathering.
Makes: 8 to 10 servings
Prep 30 mins
Chill Up to 24 hrs
Dressing
1/3 cup sunflower oil, vegetable oil or olive oil
3 tablespoons cider vinegar or white wine vinegar
3 tablespoons orange juice
1 tablespoon honey or sugar
1 1/2 teaspoons Dijon-style mustard or coarse-ground mustard
1/4 teaspoon salt + more for sprinkling
Dash ground cinnamon or ground nutmeg (optional)
4 cups shredded red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
1/2 cup dried cherries, dried cranberries, currants or raisins
2 tablespoons thinly sliced green onion
1/4 cup dry-roasted sunflower seeds or 1/3 cup chopped pecans or walnuts
Directions
For dressing: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt and, if desired, cinnamon. Cover and shake well; set aside.
Sprinkle red cabbage with salt and rub into it. In a large bowl, toss together cabbage, arugula, apple, cherries, and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower seeds. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving.
Recipe came Midwest Living
No comments:
Post a Comment