Nancy Kauhl
Servings = 6
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 4 | Tbs | lemon juice |
| 2 | Tbs | honey |
| 2 | Tbs | olive oil |
| 1 | pinch | sugar |
| 1 | small head | red cabbage |
| ½ | cup | raisins |
| 2 | small | oranges |
| ½ | cup | toasted walnuts |
DIRECTIONS:
- In a large bowl, whisk together the lemon juice, honey, oil, and sugar. Season with salt and pepper (optional – I did not use any salt or pepper). Halve the red cabbage and remove the core. Thinly slice the cabbage.
- Add the cabbage and raisins to the lemon dressing and toss to coat. Place in the refrigerator for at least 20 minutes to soften cabbage.
- With a sharp paring knife, cut peel from the oranges. Cut segments out into a medium bowl. Squeeze any juice remaining in the leftover pulp into the bowl with the cabbage and toss. Chop the walnuts. Just before serving, add the segments and walnuts to the cabbage.
Hint: For nutty crunch: Toast walnuts in a dry skillet until fragrant and browned in spots for maximum flavor. Also try candied walnuts for even more texture and a hit of caramelized sweetness.