Winter Slaw
Winter Slaw
45 minutes
Salads
Ingredients
- 1 medium head green cabbage, thinly sliced
- 4 cups curly or Tuscan kale, thinly sliced
- 2 pears, cut into matchsticks
- 1 large shallot or 1/2 red onion, thinly sliced
- ¾ cup shredded carrots
- ½ cup pomegranate arils
- ⅓ cup roasted pepitas
- ⅓ cup toasted walnuts or pecans, chopped
- kosher salt and pepper
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon Fustini's Vinoso wine vinegar
- 1 teaspoon freshly grated orange zest
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or pressed
- Kosher salt and freshly ground black pepper
- ½ cup Fustini's Blood Orange olive oil
Directions
- In a large bowl, combine the cabbage, kale, pears, carrots and pomegranate. Sprinkle with a pinch of salt and pepper and toss well. Add in the pepitas and nuts. Drizzle with a few tablespoons of the dressing and toss. Let the slaw sit for 5 to 10 minutes before serving.
- Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.
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