Mar 2011 Contours Recipes -Apple Koolsla (Apple Coleslaw)

Appel Koolsla (Apple Coleslaw)

Recipes courtesy of the cookbook Bite Me; A stomach-satisfying, visually
gratifying, fresh-mouthed cookbook by Julie Albert and Lisa Gnat ($24.95

Prep Time: 30 minutes | Makes 6-8 servings.

Ingredients:

Listed Below are the three parts of the dish and their ingredients

For Spiced Pecans:

1 1/2 cups pecan halves
2 Tbsp. packed brown sugar
1 Tbsp. melted butter
1 tsp. Worcestershire sauce
1/4 tsp. kosher salt
1/8 tsp. garlic powder

Dressing:

2 Tbsp. rice vinegar
1 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. sugar
1/4 tsp. kosher salt
1/4 cup olive oil

Fruit:

2 Granny Smith apples, peeled and cubed
1 Tbsp. fresh lemon juice
3 cups thinly sliced Napa cabbage
3 cups thinly sliced red cabbage
1 cup dried cherries or dried cranberries
1 medium mango, peeled and cut into 1/2-inch cubes

1. Preheat oven to 350 degrees.

2. For the pecans, in a large bowl, combine pecans, brown sugar, butter,
Worcestershire, salt and garlic powder. Mix well. Spread mixture on a baking
sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly
toasted. Set aside and cool completely.

3. For the dressing, in a small bowl, whisk rice vinegar, cider vinegar,
Dijon mustard, sugar and salt. Gradually whisk in olive oil

4. In a large bowl, toss sliced apples with lemon juice. Add the cabbage,
mango and dried fruit to the apples. Mix with the dressing and chill for 30
minutes before serving to blend flavors. Add pecans just before serving.

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