Cole Slaw With Pecans And Spicy Dressing
Serves 8
Recipe By: Tyler Florence
1 head napa or savoy cabbage -- shredded
4 carrots -- shredded
2 Granny Smith apples -- thinly sliced
1 medium red onion -- thinly sliced
1 cup pecans -- toasted and chopped
leaf from 1 bunch fresh mint -- for garnish
Dressing
1 tablespoons Dijon mustard
1 teaspoons sugar
1/2 teaspoons cayenne
1/2 teaspoons ground cumin
3/4 cup mayonnaise
1 lemon -- juiced
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl.
Mix well with your hands and set aside. In a small bowl, stir together the
mustard, sugar, cayenne, cumin, mayonnaise, and lemon juice until
blended. Season with salt and pepper. Pour the dressing over the cabbage
mixture and toss well to coat. Taste again for seasoning, then mound onto
a platter and garnish with mint leaves.
Yield: 6 to 8 servings
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