Crunchy Red and Green Coleslaw Wth Candied Walnuts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 15 |
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I use my Candied Walnuts Candied Walnuts which gives this salad an extra crunchy sweetness Replacing the cinnamon with nutmeg.A food processor used to slice the cabbage and onions makes this a very quick salad to make. Ingredients:
1 cup walnuts |
2 tablespoons butter |
1 -2 tablespoon sugar |
1/4 teaspoon nutmeg (optional) |
1 fresh lemon, juice of |
1/2 cup apple cider vinegar |
1 tablespoon brown sugar |
1 teaspoon salt |
pepper |
1 1/2 teaspoons celery seeds |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh cilantro (or parsley) |
1 tablespoon chinese hot mustard (or dijon) |
1/3 cup olive oil |
1 sweet onion, finely chopped |
16 ounces red cabbage, finely sliced |
16 ounces green cabbage, finely sliced |
Directions:
1. Dressing:.
2. Whisk all dressing ingredients together in a large bowl.
3. Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
4. Candied Walnuts:.
5. In a heavy bottom pan heat to medium high heat.
6. Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
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