Chef Tim Wiechmann serves this Kraüter Salat: a colorful mix of shaved cabbage and radishes tossed with herbs, apple and a lightly smoky paprika dressing.
Slideshow: Slaw Recipes
1 small shallot, minced
2 tablespoons Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 teaspoon honey
1 1/2 tablespoons sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Freshly ground pepper
One 3/4-pound head of green cabbage—halved, cored and shredded
One 3/4-pound head of red cabbage—halved, cored and shredded
1 large apple—peeled, cored and julienned
1 cup chopped parsley
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced
How to Make It
In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 tablespoons of paprika. Gradually whisk in the olive oil, then season with salt and pepper.
In a bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas and radishes. Add 1/2 cup of the dressing and toss well. Season with salt and pepper and garnish with paprika. Serve the additional dressing at the table.
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