Caroline is going out of town this week, so I'm using this photo by Kathryne Taylor of Cookie and Kate. While Taylor's recipe is savory and uses radishes, my is sweet and savory, using candied pecans and dried cranberries.
The August 12 farm share for Glade Road Growing is slated to include heirloom tomatoes, red cabbage, garlic, summer squash, and jalapeno peppers. I love the combination of red cabbage and apples, whether braised, pickled or fresh in a salad. Here's my recipe for a slaw without the usual mayonnaise.
1. Wash cabbage and remove outer leaves. Thinly slice a half a large red cabbage or a whole small one.
2. Wash and drain cilantro and pull the leaves off the stems. You will use 1/2 to 1 cup for this recipe and can keep the rest for another recipe by storing the leaves in a covered invited mason jar at the front of your fridge.
3. Juice two limes (4 TB)
4. To make dressing combine lime juice with 1/2 tsp sea salt and 1 tsp honey, agave or maple syrup
5. Thinly slice 2 granny smith apples and toss in dressing to keep from turning brown.
6. In a large bowl, combine the apples and dressing with the cabbage. Refrigerate until serving time.
7. Toss with cilantro. Garnish with spiced pecans and dried cranberries.
I've included a simple recipe recipe for the pecans which won't require you to turn on your oven. And if you don't have time to make your own and don't want to buy this pricey topping, raw walnuts or pecans are also delish. You can make this a main course by tossing in 3 cups of cooked white beans or chicken.
Spiced Candied Pecans
Preheat a dry skillet that's been lightly coated with extra virgin olive oil over a medium-high heat. Add 2 cups of raw pecans halves, 1/3 cup of maple syrup and 1/8 tsp sea salt. 1/4 tsp ground cumin, 1/4 tsp red pepper flakes. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Set out separately on a cookie sheet or plate lined with aluminum foil to cool for about 10 minutes. You can store any extra in a jar with a tight lid.