Memorial Day is here and it is officially BBQ season! While I love the classics, sometimes I don’t want something too heavy. It seems most salads brought to bar-be-cues are mayonnaise laden, which I love, but it’s nice to find something different. This makes such a pretty salad that once everyone takes the first bite, they’ll be coming back for more!
Salting the cabbage gives the slaw its characteristic tender bite, as well as expressing excess liquid. If you skip this step, your salad will be soggy and bland.
I hope you all have a safe and wonderful Memorial Day. Also, don’t forget. There are only two more days to vote and it’s getting pretty tight. If you like what you see on my blog, please vote by clicking on the link below the recipe. Thanks so much
- 1 small head red cabbage, thinly sliced
- 5 medium carrots, peeled and shredded
- 2 Tbsp kosher salt
- 2 Granny Smith apples
- 6 scallions (white and green parts),sliced
- 1 bunch watercress
- 3 Tbsp cider vinegar
- 3 Tbsp honey
- 2 Tbsp Dijon mustard
- 1Tbsp celery seeds
- 4 tsp kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Salad – Toss cabbage and carrots with salt in a colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.
Dressing – Whisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a slow, steady stream to make a smooth, slightly thick dressing.
Core and shred the apples. Toss cabbage with apples, scallions and about a 1/2 cup of the dressing. Refrigerate until chilled, about 1 hour.
When ready to serve, toss watercress with remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
Makes 6 servings.
Source: Food Network