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Recipe by Miriam (Pascal) Cohen

Fruit and Nut Slaw

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Fruit and Nut Slaw
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Tree nuts - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This salad is an absolute party in your mouth, with a crazy amount of different textures and flavors! Warning, though: the nut crunch is SO good — you’ll want to make extra just for noshing!

Ingredients

Fruit and Nut Slaw

  • 8 ounces (225 grams) shredded red cabbage

  • 8 ounces (225 grams) shredded green cabbage

  • 1 red onion, thinly sliced (see note)

  • 1 Granny Smith apple, cut into matchsticks

  • 10 apricots, thinly sliced

  • 1/2 cup pomegranate arils

  • 1/2 cup dried cranberries, such as Gefen

Sweet and Salty Nut Crunch

  • 1/2 cup sliced almonds

  • 1/2 cup pecans

  • 1/2 cup cashews

  • 1/2 cup pistachios

  • 2 tablespoons oil, such as Gefen Canola Oil

  • 1 cup sugar

  • 1 heaping teaspoon Gefen Salt

  • pinch cayenne pepper (optional)

Dressing

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Directions

Prepare the Nut Crunch

1.

Line a baking sheet with Gefen Parchment Paper and set aside.

2.

Place all ingredients into a frying pan on to medium heat. Cook, stirring often, for five to eight minutes, until sugar is fully melted and coating the nuts. (Watch carefully toward the end to ensure it doesn’t burn.)

3.

Spread nuts on prepared baking sheet, trying to form as thin of a layer as possible. Set aside to cool fully. Once cooled, break or chop into small pieces. Set aside.

Prepare the Dressing

1.

Place all ingredients into a small container. Shake well to combine.

Assemble the Salad

1.

About 30 minutes before serving, combine both kinds of cabbage, sliced onion, and all the fruit in a large salad bowl. Add dressing and toss to combine. Just before serving, add nut crunch and toss to distribute throughout the salad.

Notes:

If (like me) you don’t enjoy the harsh taste of raw red onion, soak the slices in boiling water for two to three minutes to mellow them out, then drain and add to the salad.

Plan Ahead: Dressing can be made up to three days ahead of time and stored in the fridge. Shake well to combine before serving. Nut crunch can be prepared up to a week ahead of time and stored in an airtight container. Salad should be assembled fresh.

Recipe tags

cabbage salad craisins crunch fruit slaw fruits Miriam (Pascal) Cohen nuts slaw
Fruit and Nut Slaw

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Atara
Atara
20 days ago

Dried or regular apricots?

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Raquel Malul
Raquel Malul
Admin
Reply to  Atara
19 days ago

Dried apricots 🙂

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