Holiday Slaw with Pecans and Pomegranate Seeds


An interesting salad adds to a meal with taste, texture, and color. Food should appeal to all the senses not just taste.  Lately, I have been obsessed with Slaws which create for different seasons and occasions. And Slaws are healthy especially dressed with simple ingredients. for a colorful holiday slaw, I added pomegranate arils and pecans for crunch.

This recipe works well with other veggies like Brussel sprouts, kale or broccoli. Experiment and see what works for you.

1/2 cup olive oil

1/4 cup Champagne vinegar

2 tsp. Dijon mustard

2 tsp. kosher salt

1/2 tsp. black pepper

3 cups cabbage, thinly sliced

2 cup purple cabbage, thinly sliced

1/2 cup carrots, thinly sliced

1/2 cup baby kale

1 cup toasted pecans, chopped

1 Anjou pear, thinly sliced (about 1 cup)

1/4 cup pomegranate arils (seeds)

Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Place cabbages, carrots, and kale in a large bowl. Add 1/2 cup of the dressing, and toss to combine. Let stand at room temperated 30 minutes to 1 hour.

Add pecans, pear slices, and pomegranate arils, and toss to combine. Drizzle with remaining dressing just before serving.



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