Zesty Orange Cabbage Slaw with Horseradish
If in doubt, make slaw. This is a motto in my kitchen because frankly, so many of my go-to dishes are enhanced by a good slaw. I put slaw on grain bowls, as a side to tofu or tempeh dishes, on tacos, on sandwiches and burgers, on a beautiful piece of pan-roasted fish. I love all the slaws - vinegar-based and mayo-based - sporting an array of flavors but this one is an extra special version I bring out when I want something more complicated and exciting. The orange and pomegranate syrup are lovely compliments to the horseradish and the mayonnaise is a backdrop to all the flavor rather than taking centerstage as is with some slaws. Enjoy!
1/4 cup mayonnaise or veganaise
1/4 cup olive oil
1 tablespoon shallot, finely sliced
1 tablespoon horseradish
1 tbsp apple cider vinegar
1 tablespoon orange juice
1 tablespoon orange zest
2 tablespoon Just Pomegranate Syrup
large pinch of sea salt
Thinly sliced apples
Shredded cabbage of choice
Slice the shallot on a mandolin very thin and place in a small bowl with the apple cider vinegar and set aside. Zest the orange into a large bowl and add 1 tbsp fresh juice into it. Add the rest of the ingredients and mix them together into a dressing. To thin the dressing add a bit more orange juice. Toss with apples, cabbage, carrot and top with cashews.