Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds
Published November 18, 2008
Francesco Tonelli for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VINAIGRETTE
1 teaspoon Dijon mustard
½ teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon applesauce
⅓ 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
½ cup walnuts, toasted and chopped
Salt and black pepper to taste
Nutritional analysis per serving (6 servings)
21 grams carbs; 257 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 6 grams fiber; 509 milligrams sodium; 3 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I doubled the vinaigrette and used as much as I needed; julienned the radishes and apples by hand. Starting with the hottest radishes you can find would contribute flavor. Otherwise, it was a nice accompaniment to grilled ribs and Sam Sifton's baked beans.
I added some honey mustard and a touch of sugar. I think it fixed "that something missing". Tasted great!
Good combination of flavors. It's the techniques I'd adjust next time: My savoy had a lot of beautiful outer leaves. I started with them. The dish would have seemed more slaw-like if I'd stuck with those more closely wrapped into the head. Use all the dressing for a traditional slaw consistency. Otherwise, it's more like a tossed salad (fine, too). Next time I will julienne the radish and apple in the food processor and not shred with a box grater; they were sorta liquidy.
I made exactly as written. It was not palatable. First time for a NYT recipe being less than great. (Maybe not the best time of year to purchase the apples...? I just don't know.) I made it as a side dish to a dinner party that I was attending. I was really embarased and I threw it out.
A lot of work that didn’t pay off in taste. The dressing was very oily, I added more vinegar and applesauce to brighten it.
Using ingredients I had on hand, skipped the radishes and applesauce, and half of the lemon. It was fine my kids liked it. I’ll make it again since they acetate it but will add a little sugar. Like the other cooks, it needed something.