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TROPICAL CONFETTI COLESLAW

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I have tons of dried fruits and nuts in my pantry. Saul had asked for a fruity salad for dinner one night. I had a head of cabbage lying around, so I decided to try out an Island style coleslaw. This recipe was a happy accident and I have used it so many times over the years. It’s never the same salad, but it is always a hit when I entertain. I basically throw in an assortment of dried fruit to add a sweet and chewy element and pair it with a bag of candied nuts for texture. I know you are going to love this one xxx Chef MM

TROPICAL CONFETTI COLESLAW

US (Imperial)

Print Ingredients FOR THE SALAD 1 large /2 small heads of red cabbage 4 sticks of celery – cut into thin slices 8 green spring onions- cut on the diagonal 1/3 cup of toasted sesame seeds 1 bag of candied pecans, cashews or almonds 3 cups of assorted dried fruit very finely chopped (figs, papaya, mango, orange peel, ginger, guava, cranberries, cherries, peaches, pears etc…) FOR THE DRESSING 1/3 cup red wine vinegar 1/3 cup grape seed or olive oil 1/3 cup of sugar Lots of coarse salt and pepper to taste
Instructions Heat the sesame seeds in a frying pan on the stove for a few minutes till they are toasted and fragrant. Watch them carefully so they don’t burn. Cut the cabbage into very thin ribbons. Place it in a very large bowl. Slice the celery and green onions and add it to the bowl along with the chopped dried fruit. Whisk together all the ingredients for the dressing and set it aside. 1 hour before serving add the sesame seeds and dressing to the salad. Use a glove to massage it so everything is evenly coated. Place the salad on a large flat platter and sprinkle with the candied nuts. SERVES 8-10

EU (Metric)

Print Ingredients FOR THE SALAD 1 large /2 small heads of red cabbage 4 sticks of celery – cut into thin slices 8 green spring onions- cut on the diagonal 1/3 cup of toasted sesame seeds 1 bag of candied pecans, cashews or almonds 3 cups of assorted dried fruit very finely chopped (figs, papaya, mango, orange peel, ginger, guava, cranberries, cherries, peaches, pears etc…) FOR THE DRESSING 1/3 cup red wine vinegar 1/3 cup grape seed or olive oil 1/3 cup of sugar Lots of coarse salt and pepper to taste
Instructions Heat the sesame seeds in a frying pan on the stove for a few minutes till they are toasted and fragrant. Watch them carefully so they don’t burn. Cut the cabbage into very thin ribbons. Place it in a very large bowl. Slice the celery and green onions and add it to the bowl along with the chopped dried fruit. Whisk together all the ingredients for the dressing and set it aside. 1 hour before serving add the sesame seeds and dressing to the salad. Use a glove to massage it so everything is evenly coated. Place the salad on a large flat platter and sprinkle with the candied nuts. SERVES 8-10

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