The lovely new cookbook From the North is alive with ideas that will please you year round. Some of them are seasonal: rhubarb syrup, for example, which I will post next spring. Some of her recipes, like this one, can be used year round. Author Katrin Bjork says this slaw will work everything: meat or fish or poultry.
I’ve been looking at this recipe as an excellent side dish for Thanksgiving. It’s different, bright in color, something you probably have not had before, and — this is important — easy. On Thanksgiving, where is your head? You are focused on turkey and stuffing, the mashed potatoes, and, oh God, the gravy. Yes, Suzi and I always worry about making gravy because we only do it once or twice a year.
So, with your attention on those other things, but with you needing other dishes on the table, here’s a perfect solution.
Red Cabbage and Apple Slaw with Walnuts and Pomegranate
Yield: serves 2-4; easily scalable for a full holiday table
- 3 tsp sherry vinegar
- 1 tablespoon olive oil
- 2 teaspoon mustard
- 1 ½ teaspoons brown sugar
- Salt and pepper
- ½ head red cabbage, shredded
- 1 green apple, shredded
- ½ pomegranate, seeded
- Handful walnuts, roughly chopped
- Handful parsley, finely chopped
Whisk the olive oil, vinegar, mustard and brown sugar together until the sugar has dissolved; season with salt and pepper to taste. Toss the dressing with the cabbage, apple, pomegranate and walnuts and sprinkle parsley over the slaw.