RED CABBAGE SLAW WITH DRIED FRUITS

prep time:: 10 MINUTES
total time:: 2 hr - OVERNIGHT

Makes 4 servings

IT’S NICE TO HAVE SOMETHING NEW AT A BBQ. THIS UNUSUAL SLAW IS DELICIOUS AND VERY ATTRACTIVE.YOU CAN PLAY AROUND WITH THE DRIED FRUITS USING YOUR FAVORITES.

ingredients

1/2 RED CABBAGE, ABOUT ONE POUND, CORED AND SHREDDED OR THINLY SLICED
5 DRIED APRICOTS, DICED (OR MANGOES)
5 DRIED GOLDEN FIGS, DICED
5 DRIED PEARS, DICED
5 PITTED PRUNES, DICED (OR GOLDEN RAISINS)
1 GRANNY SMITH APPLE, UNPEELED AND THINLY SLICED
2-3 TBSP CANDIED PECANS
1/4-1/2 CUP RED WINE VINEGAR (OR RASPBERRY OR CIDER VINEGAR)
1-2 TBSP CANOLA OIL
1/2 TSP SUGAR. OR TO TASTE
SEVERAL PINCHES GROUND CUMIN
COARSE SALT AND GROUND PEPPER

directions

1
IN A BOWL, COMBINE THE CABBAGE AND SALT, PEPPER, AND VINEGAR TO TASTE, AND TOSS WELL. COVER AND LET STAND FOR AT LEAST 2 HOURS AT ROOM TEMPERATURE OR, PREFERABLY, OVERNIGHT IN THE REFRIGERATOR. DRAIN ALL BUT ONE TABLESPOON OF THE LIQUID.
2
ADD THE DRIED FRUIT AND APPLE TO THE CABBAGE AND TOSS WELL. DRIZZLE WITH ONE TBSP OF THE OIL AND ADD THE CUMIN AND SUGAR. SEASON TO TASTE WITH SALT AND PEPPER. TOSS WELL, THEN TASTE AND ADJUST SEASONINGS WITH ADDITIONAL OIL, VINEGAR, CUMIN SUGAR, AND SALT OR PEPPER. JUST BEFORE SERVING, ADD THE NUTS AND MIX WELL.

notes

THE CRUNCHY AND STRONG FLAVOR OF THE CABBAGE IS MELLOWED AND SWEETENED BY MARINATING IN THE VINEGAR . THE VINEGAR ALSO TURNS THE CABBAGE INTO A BEAUTIFUL BRIGHT SHADE OF SCARLET.

Source: LIsa bernstein