In this recipe, tart and slightly sweet raw apple cider vinegar teams up with raw honey and Dijon mustard to form a beautiful vinaigrette. It perfectly complements the fruitiness of the crisp Asian pear and the robust texture of red cabbage in this fresh take on traditional coleslaw.
Ingredients:
for the dressing
Method:
- 2 Tbsp raw apple cider vinegar
- 4 Tbsp extra virgin olive oil
- 2 tsp raw honey
- 1 tsp Dijon mustard, preferably raw
- pinch Celtic sea salt, to taste
- freshly ground pepper, to taste
for the salad
- 1/2 small head red cabbage
- 1 large Asian pear, halved, cored and cut into thin strips or grated
- 1/2 cup raisins
- pinch of Celtic sea salt and freshly ground black pepper
- 1/4 cup chopped fresh flat leaf parsley
Method:
- In a small nonreactive bowl, whisk together all the salad dressing ingredients into a smooth vinaigrette. Taste and adjust the taste with salt and pepper.
- Cut the cabbage half lengthwise into two wedges, then cut away and discard the hard core from each wedge. Cut each wedge crosswise into thin shreds.Use food processor to simplify the process, if you prefer.
- In a large bowl, gently toss together cabbage, pear, and raisins with a pinch of salt and several grinds of black pepper. Whisk the vinaigrette again to recombine, then drizzle it over the salad and mix well. Add chopped parsley and mix again. Adjust the taste with salt and pepper, if necessary. Transfer the salad to individual salad bowls and serve right away with savory raw crackers. Enjoy in good company!
Tip: To prevent the shredded pear from browning (natural oxidation) use a pinch of salt and some freshly pressed lemon juice. Keep chilled until you are ready to mix it with cabbage and other ingredients. Also, when in season, use de-seeded, halved organic green or purple grapes instead of raisins for an extra fruity taste.
Recipe adapted from Williams-Sonoma "New Flavors for Salads"