I heart coleslaw!!! Cool and creamy, perfect with anything off the bbq grill! This is a little different from the traditional mayo and cabbage coleslaw that we've all grown to love. This slaw has punches of flavor from the spicy dressing to the crunchy napa cabbage, sweet apple and salty toasted pecans. YUM! Perfect for your next picnic!
I made this to accompany a supper of balsamic and black pepper skirt steak and cooked down black beans! Scrumptious to say the least. This coleslaw provided a fresh, kind of salad effect with the heartier steak and beans. We were really starving when we actually sat down to eat--it was a late meal-- making us appreciate every bite even more. I served it out of this pretty cut glass bowl that was passed down to us from my Great-Grandmother in-love ("Granny"). I'm very proud of this piece and find things like crimson red cranberry salad looks especially pretty in it around the holidays. It is very heavy and yet so delicate looking. A special piece indeed. :)
Back to the coleslaw: it calls for Napa cabbage which happens to be pretty expensive, in my opinion. I have only bought it for this dish, and really like the texture and pretty fluted edges. It's fairly easy to find, since I bought mine at Kroger. Originally the recipe calls for red onion. I didn't add this, but for all of you raw onion lovers, have at it! I'm sure it would be great. I'm almost embarrased to say that I actually forgot about the carrots until I finished taking these pictures! I was so excited about the apple and pecans, that I missed out on putting in the carrots completely! They are a favorite vegetable of mine, and would add beautiful color, too. So don't do that when you make this--learn from my mistake!
I hope this might give you a new idea for you next bbq, church potluck or family picnic. It's that time of year to start showing off your summer recipes, and this Spicy Coleslaw with Apple and Pecans would be great to keep in mind. It's a new twist on an old favorite!
1 head of Napa cabbage
4 carrots, shredded
1 Fuji apple
1 c. pecans, toasted and rough chopped
1 Tbsp. honey dijon mustard
1 tsp. sugar
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
3/4 c. light mayo or miracle whip
juice of 1 lemon
kosher salt & black pepper
Shred cabbage and carrots, thinly slice the apple and chop pecans.
In a bowl, stir together the dressing ingredients and season with salt and pepper.
Taste again to adjust seasonings.
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