| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Yield: | 6 servings |
Ingredients
- 1 small head red cabbage (about 1 3/4 pounds)
- 1 bunch medium carrots, peeled (about 5)
- 2 tablespoons kosher salt
- 2 Granny Smith apples
- 6 scallions (white and green parts), sliced
- 1 bunch watercress
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon celery seeds or 2 teaspoons caraway seeds
- 1 tablespoon plus 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
- Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 719 mg |
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 719 mg |
Reviews
dd
Even though it may take awhile to salt and drain the cabbage, it was well worth it since the slaw was perfectly moist. I used both caraway and celery seed in the dressing, which was light and tasty especially with the green apples (which don’t turn brown but instead took on a shade of magenta from the cabbage). There’s not an ounce of mayo but this is undoudbtedly good coleslaw from the first bite to the last. I also used a precut broccoli/carrot slaw style from TJ’s in place of the pound of carrots which worked nicely and saved on prep work.
This is a great recipie that travels well. Use it in a chicken or pork wrap to add zing and crunch!