RED CABBAGE COLESLAW WITH DRIED FRUITS

RED CABBAGE COLESLAW WITH DRIED FRUITS (“ruby slaw”, for four)

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½ red cabbage, cored and shredded or thinly sliced

salt and freshly ground black pepper

red wine vinegar

5 dried apricots , diced

5 dried golden figs, such as Calimyrna (Smyrna), diced

5 dried pears, diced

5 prunes, pitted and diced

1 tart, sweet, juicy apple such as Granny Smith, unpeeled, cored and julienned

1 to 2 tablespoons canola oil

several pinches of ground cumin

½ teaspoon sugar, or to taste

2 to 3 heaped tablespoons walnut pieces


1. In a bowl combine the cabbage and salt, pepper and vinegar to taste, and toss well. Cover and let stand for at least 2 hours at room temperature or, preferably, overnight in the refrigerator. Drain all but 1 tablespoon of the liquid.

2. Add the apricots, figs, pears, prunes and apple to the cabbage and toss well. Drizzle with 1 tablespoon of the oil and add the cumin and sugar. Season to taste with salt and pepper. Toss well, then taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper. Just before serving, add the walnuts and toss to mix well.

NOTE: You can substitute 2 tablespoons golden raisins (sultanas) for the prunes. Other winter fruits, such as pears, Fuyu persimmons or pomegranate seeds, may be used in place of the apple.

 

 

from The Williams Sonoma Cookbook

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