Today's recipe uses a combination of red and green cabbage to make a fall coleslaw with apples, walnuts, craisins and fresh ginger, all tossed with a simple apple cider and honey dressing.
4 cups Savoy cabbage and 4 cups red cabbage (but Napa cabbage or white cabbage could also be used)
2 cups apple cider
2 Tbs fresh ginger
3 Tbs honey
3 Tbs apple cider vinegar
3 Tbs vegetable oil
1 cup walnuts
1/2 cup craisins
1/2 large jalapeno pepper (optional)
Add the 2 cups of apple cider to a large, heavy-bottomed pan on the stovetop, turn the heat to high and bring it up to a boil. Turn that down to medium high and let it cook along to reduce down to about 1/3 cup.
While that's happening, peel and finely mince the fresh ginger and thinly slice the red and green cabbage. You can add an optional bit of heat by deseeding and thinly slicing half of a large jalapeno pepper.
Once the cider has reduced down, turn the heat off and let it cool down for a few minutes and then add the honey, apple cider vinegar, vegetable oil, a crack of black pepper and then whisk it up.
The walnuts can be toasted or left raw and do not slice the apple until just before assembling the slaw.
Add the cabbage to a large mixing bowl and add one large, thinly sliced apple, the jalapeno pepper, minced ginger, walnuts and craisins. Add the dressing to the bowl and toss everything to combine.
It's a good idea to eat the slaw soon after it is made.