Fall Cabbage Salad
This salad unites a coleslaw with a Waldorf-type salad through the creamy homemade dressing. It will excite your taste buds with new flavors, textures and combinations you will be moved to recreate time and again.
Makes
Serving size
Ingredients
INGREDIENTS FOR MAYONNAISE:
1 small (20 grams) shallot, finely chopped
1 medium egg
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 tablespoon apple cider vinegar
⅓ – ½ cup grapeseed oil
INGREDIENTS FOR SALAD:
4 ½ cups (255 grams) mixed cabbage, finely shredded
2 small (105 grams) golden delicious apples, diced
2 small (100 grams) plums, pitted and sliced
½ small (35 grams) red onion, thinly sliced
⅓ cup (57 grams) hearts of palm, sliced
⅔ cup dill, finely chopped
½ cup dried cranberries
1 pinch black pepper, freshly ground
⅓ cup (50 grams) hazelnuts, raw, pre-toasted in a dry skillet
¼ cup creme fraiche (optional, not included in nutrient analysis)
Instructions
- Preheat the oven to 325°F.
- Combine the shallot, egg, Dijon mustard, maple syrup and apple cider vinegar in a blender on medium speed.
- Pour the oil very slowly in a thin steady stream from a measuring cup while the blender is on medium speed.
- Increase the blender’s speed as the mixture thickens and you continue to pour the oil.
- Blend until you have added all the oil or until the mixture reaches the desired thickness. Set aside.
- Combine cabbage, apples, plums, red onion and hearts of palm in a large mixing bowl.
- Add the dill, freshly made mayonnaise, dried cranberries, black pepper and creme fraiche (if using). Mix thoroughly.
- Transfer to a large serving bowl and top with chopped hazelnuts before serving.
Cooking Tip
Creme fraiche is optional but contributes a wonderful creaminess and tangy flavor to the salad. For a similar effect, you may use sour cream or Greek yogurt in its place.
Recipe Contributed by FamilyCook Productions
Content made possible with support from Fresenius Medical Care Renal Pharmaceuticals
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