Thursday, 29 December 2011

Cranberry Cole Slaw

Cranberries! They go with so many things, even cole slaw. What can I say? I do love those fruity, nutty salads. Here's another one.

Makes 6 to 8 servings
1 hour - 30 minutes prep time

Cranberry Cole Slaw
Make the Dressing:
1/2 cup mayonnaise (light is fine)
1/2 cup buttermilk
a little finely grated lemon zest
the juice of 1/2 lemon
1 teaspoon anise seed, ground
salt & pepper to taste

Mix the mayonnaise and buttermilk. Grate in a little lemon zest, about 1/8th of a teaspoon, then add the lemon juice. Grind the anise seed and mix it in, with salt and pepper to taste.

Make the Salad:
6 cups finely chopped cabbage
2 medium apples
1/2 cup chopped nuts (pecans, almonds or hazelnuts)
2 cups fresh or frozen cranberries

Put a pot of water on to boil.

Chop the cabbage finely. Wash the apples, and cut the in quarters. Core them, then dice them. Mix the cabbage, apples and nuts.

When the water boils, add the cranberries and boil them for one or two minutes, until they are mostly popped but still whole. Lift them out of the water with a slotted spoon, draining thoroughly, then add them to the salad. Discard the water.

Toss the dressing with the salad, and let rest in the fridge for 20 to 30 minutes before serving.

1 comment:

Susan said...

Yum, looks good. Will try! Happy Cuba trip. Susan
p.s. next visit how about those pancakes you mentioned they look good. even without tomatoes