Travel Reference
In-Depth Information
67
Toasted Pecan
Red Cabbage Slaw
Great accompaniment to grilled meats or fish
1 small head red cabbage, finely
shredded (about 4-6 cups)
2 cups red onion, thinly sliced
Place cabbage, onions, and pecans in a bowl and set
aside.
3 cups toasted pecan halves
1½ tablespoons honey
1 teaspoon caraway seeds
In separate bowl, combine all ingredients and spices
from honey through vinegars. Add olive oil, whisking
continuously, until somewhat emulsified. Add most of
the dressing to cabbage, pecans, and onions. Toss well.
Let sit for 30 minutes before serving.
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground ginger
Juice and zest of 2 oranges
½ cup raspberry vinegar
½ cup red wine vinegar
“San Franciscans are very proud of their city, and they
should be. It's the most beautiful place in the world.”
1 cup light olive oil
—Robert Redford, actor and director
