TANGY CABBAGE SLAW WITH GOLDEN RAISINS
3/4 cup golden raisins
1/4 cup red wine vinegar
3 tablespoons whole-grain mustard
1 tablespoon sugar
1/4 cup grapeseed oil
2 tablespoons walnut oil
salt and freshly ground pepper
1/2 medium head green cabbage, cored and shredded (8 cups)
1 large carrot, shredded
1/2 small red onion, thinly sliced crosswise
1/4 cup snipped chives
In a small bowl, soak the raisins in hot water for 10 minutes. Drain the raisins, pressing out any liquid.
In a large bowl, whisk the vinegar, mustard and sugar. Whisk in the grapeseed and walnut oils. Season with salt and pepper. Add the cabbage, carrot, onion, chives and raisins and toss well. Season with salt and pepper and toss again. Refrigerate until chilled, about 10 minutes.
Transfer to a bowl and serve.
Serves 6
Adapted from source: Food and Wine 2006: An Entire Year of Recipes
3/4 cup golden raisins
1/4 cup red wine vinegar
3 tablespoons whole-grain mustard
1 tablespoon sugar
1/4 cup grapeseed oil
2 tablespoons walnut oil
salt and freshly ground pepper
1/2 medium head green cabbage, cored and shredded (8 cups)
1 large carrot, shredded
1/2 small red onion, thinly sliced crosswise
1/4 cup snipped chives
In a small bowl, soak the raisins in hot water for 10 minutes. Drain the raisins, pressing out any liquid.
In a large bowl, whisk the vinegar, mustard and sugar. Whisk in the grapeseed and walnut oils. Season with salt and pepper. Add the cabbage, carrot, onion, chives and raisins and toss well. Season with salt and pepper and toss again. Refrigerate until chilled, about 10 minutes.
Transfer to a bowl and serve.
Serves 6
Adapted from source: Food and Wine 2006: An Entire Year of Recipes
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