Tyler Florence Fridays -- Texas Cole Slaw

I really not sure why I chose the Texas Cole Slaw recipe this week. I filed it in my TODO file and had planned on making it when the weather warmed a bit. Well we had a mini blizzard earlier this week and we're now under a Winter Storm Watch so warmer weather is not on the horizon any time soon! But this week I've been planning our vegetable garden so summer was on my mind.


The recipe calls for Savoy cabbage, which I just love. But this week the Savoy cabbage was so small, it's just not the season for Savoy yet. My market had Broccoli Slaw on sale 3 bags @ $.99 and I've wanted to try this slaw for a while now and hey I'm not passing up a $.34 salad! I did go lightly with the Cayenne pepper and I skipped the sugar and cumin...cumin and I just do not get along at all. But other then these 4 changes, I made the recipe as written. But one thing I would do next time is zest the entire orange and add it to the dressing. The extra zing and color would go very nicely.

Tyler's Texas Slaw was YUMMY! The toasted pecans and Granny Smith Apples were perfect with the chili orange dressing. We ate all of it...there was not one shred left. I served the Texas Slaw with my Sauteed Chicken Breasts with Almond Bread Crumbs. It was a delicious summer dinner even though it was 5 degrees outside!




Texas Cole Slaw
Recipe adapted from Tyler Florence

1 head Napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, sliced thin
1 medium red onion, sliced thin
1 cup pecans, toasted and chopped
1 bunch fresh mint, leaves only, for garnish

Orange-chili dressing:
1 tablespoon Dijon mustard
1 tablespoon hot water
1/3 cup extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1 orange, juiced
1/2 cup creme fraiche or sour cream
Kosher salt and freshly ground black pepper

In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.

In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.



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