Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon Dijon mustard
- ½teaspoon salt
- 2tablespoons apple cider vinegar
- 1tablespoon applesauce
- ⅓cup olive oil
- 4cups savoy cabbage, sliced as thinly as possible
- 1large bunch red radishes
- 3 or 4Granny Smith apples
- 1lemon, juiced
- 1teaspoon mustard seeds
- ½cup walnuts, toasted and chopped
- Salt and black pepper to taste
For the Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
257 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 3 grams protein; 509 milligrams sodium
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.
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 added some honey mustard and a touch of sugar. I think it fixed "that something missing". Tasted great!
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.
I've made this exactly as written multiple times over the years since it was published. It has been a hit every time. I don’t change a thing. The applesauce in the dressing is more for apple flavor than sweetness. One warning: this makes about twice as many real-world servings as listed, especially on a holiday dinner or buffet table.