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Texas Cole Slaw

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Napa or Savoy cabbage - shredded

    2. 4 Carrots - shredded

    3. 2 Granny Smith apples - sliced thin

    4. 1 Red onion - sliced thin (medium)

    5. 1 cup 146g / 5.1oz Pecans - toasted, chopped

    6. 1 Fresh mint, leaves only - for garnish Orange Chili Dressing

    7. 1 tablespoon 15ml Dijon mustard

    8. 1 tablespoon 15ml Hot water

    9. 1/3 cup 78ml Extra-virgin olive oil

    10. 1 teaspoon 5ml Sugar

    11. 1/2 teaspoon 2 1/2ml Cayenne

    12. 1/2 teaspoon 2 1/2ml Ground cumin

    13. 1 Orange - juiced

    14. 1/2 cup 118ml Creme fraiche or sour cream Kosher salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside. In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves. This recipe yields 6 to 8 servings.

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