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COLESLAW - Texas Coleslaw
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| Texas Coleslaw Recipe courtesy Tyler Florence Serves: 6 to 8 servings Ingredients | |
| 1 head | Napa or Savoy cabbage, shredded |
| 4 | carrots, shredded |
| 2 | Granny Smith apples, sliced thin |
| 1 medium | red onion, sliced thin |
| 1 cup | pecans, toasted and chopped |
| 1 bunch | fresh mint, leaves only, for garnish |
| Orange-chili dressing: | |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | hot water |
| 1/3 cup | extra-virgin olive oil |
| 1 teaspoon | sugar |
| 1/2 teaspoon | cayenne |
| 1/2 teaspoon | ground cumin |
| 1 | orange, juiced |
| 1/2 cup | creme fraiche |
| sour cream, alternative | |
| Kosher salt | |
| freshly ground black pepper | |
Directions
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.
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