Owned by our farm families in New York & New England — Since 1919
A terrific alternative to traditional cole slaw. It's crisp, crunchy, a little sweet and delicious!!! And, much healthier than traditional cole slaw.
The recipe makes a lot. You may want to cut in 1/2. Also...I find that doubling the dressing is good. That way, I pour on half and have some left on the side for folks to add if they like. on 11/16/2009
1/4 cup red-wine vinegar
2 tablespoons light sesame oil
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon cinnamon
2 tablespoons olive oil
Salt, preferably sea or kosher, to taste
Freshly ground black pepper to taste
1 medium cabbage, cored and thinly sliced (about 8 cups)
4 apples (any variety), cored, peeled and cut into matchsticks
3 medium carrots, peeled and coarsely grated (about 2 1/2 cups)
2 celery stalks, cut into matchsticks
4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
1/2 cup chopped toasted walnuts
1. To make dressing: In blender, combine vinegar, sesame oil, honey, mustard, soy sauce and cinnamon; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.
2. To make salad: In large bowl, combine all salad ingredients. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.
Recipe courtesy of chef Jon Ashton