This recipe was inspired by the sad reality of coleslaw only being appreciated in the summer months. I wanted to show that you can bring your summer favorites into fall with a bit of a twist. Lose the mayo-based dressing and swap in a light, tangy vinaigrette that give slaw the punch it needs. Add this to your next dinner party or make a batch for the week to serve alongside your favorite proteins. This super versatile and flavor packed side will be your new go to this season.
½ Red cabbage, shredded
1 Honeycrisp apple, julienned
10 oz Brussel Sprouts, shredded
½ cup Golden Raisins
½ cup pecans, toasted
½ cup Pomegranate seeds
For the dressing
1 Shallot, minced
2 tablespoons Honey
1 tablespoon Whole grain mustard
¼ cup Apple Cider Vinegar
⅔ cup Olive oil
Salt to taste
Pepper to taste
Combine shredded cabbage, apples, brussels, golden raisins, pomegranate seeds and pecans in a large bowl. Toss to combine and season with salt and pepper.
In a medium bowl, combine minced shallot, honey, whole grain mustard and apple cider vinegar. Slowly drizzle in olive oil until dressing has emulsified. Season with salt and pepper.
Add dressing into slaw mixture and gently toss to combine. Let slaw sit for at least 45 minutes to an hour before serving.