Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds

Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds

FOR THE VINAIGRETTE:

1 teaspoon Dijon mustard

1/2 teaspoon salt

2 tablespoons apple cider vinegar

1 tablespoon applesauce

1/3 cup olive oil

FOR THE SALAD:

4 cups savoy cabbage, sliced as thinly as possible

1 large bunch red radishes

3 or 4 Granny Smith apples

1 lemon, juiced

1 teaspoon mustard seeds

1/2 cup walnuts, toasted and chopped

Salt and black pepper to taste.

1. Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.

2. Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred radishes until you have 1 cup. Add to bowl.

3. Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.

4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings.