Name: Harvest Slaw
Prep time: 10 min
Cook time: 10 min
Yield: 6-8 servings
Ingredients: 2 cloves garlic (chopped); 1 tsp Windsor® Fine Himalayan Pink Salt; 1/4 cup apple cider vinegar; 2 tbsp honey; 2 tsp Dijon mustard; 5 tbsp olive oil; Black pepper, to taste; 1/2 cup pecans (chopped); 6 cups shredded purple cabbage; 4 cups shredded dino kale; 1 tart red apple (cored and diced)

Side Dishes
Salt Type Himalayan Pink Salt

This robust slaw is an autumnal variation on a classic with a sweet, tangy apple cider vinaigrette.

Ingredients

Dressing
2 cloves garlic chopped
1 tsp Windsor® Fine Himalayan Pink Salt
1/4 cup apple cider vinegar
2 tbsp honey
2 tsp Dijon mustard
5 tbsp olive oil
Black pepper, to taste
Salad
1/2 cup pecans chopped
6 cups shredded purple cabbage
4 cups shredded dino kale
1 tart red apple cored and diced

Units:

Instructions

Preheat the oven to 300 ºF (150 ºC).
Whisk together the garlic, salt, vinegar, honey and mustard. Slowly pour in the olive oil and whisk vigorously to combine. Finish with a few twists of freshly ground black pepper. Set aside.
Arrange the chopped pecans on a baking sheet. Roast until fragrant and browned, about 10 minutes. Set aside to cool.
In a large bowl, combine the shredded cabbage and kale. Toss with the dressing and let stand for about 10 minutes. To serve, fold in the nuts and diced apple and toss again.

Tip:
Prep everything in advance and store the dressing separately. Toss the cabbage and kale with the dressing about 10 to 30 minutes before serving. Top with the pecans and apple. A longer standing time will simply allow the cabbage and kale to tenderize more.

Variation:
Use Fuyu persimmons or crisp Asian pears as a fun and exotic alternative to apples.

Ingredients

Dressing
2 cloves garlic chopped
1 tsp Windsor® Fine Himalayan Pink Salt
1/4 cup apple cider vinegar
2 tbsp honey
2 tsp Dijon mustard
5 tbsp olive oil
Black pepper, to taste
Salad
1/2 cup pecans chopped
6 cups shredded purple cabbage
4 cups shredded dino kale
1 tart red apple cored and diced

Units:

Instructions

Preheat the oven to 300 ºF (150 ºC).
Whisk together the garlic, salt, vinegar, honey and mustard. Slowly pour in the olive oil and whisk vigorously to combine. Finish with a few twists of freshly ground black pepper. Set aside.
Arrange the chopped pecans on a baking sheet. Roast until fragrant and browned, about 10 minutes. Set aside to cool.
In a large bowl, combine the shredded cabbage and kale. Toss with the dressing and let stand for about 10 minutes. To serve, fold in the nuts and diced apple and toss again.

Variation:
Use Fuyu persimmons or crisp Asian pears as a fun and exotic alternative to apples.

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