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Harvest Slaw with Pancetta-Cider Vinaigrette

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Submitted by: Win13

 

A healthy harvest slaw made with green and red cabbage, apple, pear, jicama, walnuts and blue cheese in a light cider vinaigrette.
 

Ingredients

  • Pancetta-Cider Vinaigrette:
  • 3 ounces diced pancetta
  • 2/3 cup apple cider
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 1/3 cup olive oil
  • Salt and freshly ground black pepper
  • Slaw:
  • 3 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 cup peeled and shredded Granny Smith apple
  • 1 cup shredded pear
  • 1 cup peeled and shredded jicama
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped dried apricots
  • 2/3 cup chopped toasted walnuts
  • 3 ounces crumbled blue cheese or goat cheese

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Method

Vinaigrette: In medium skillet over medium high heat, cook pancetta until crisp. Drain on paper towels. Remove all but 1 tablespoon drippings from skillet. Add cider and bring to a boil. Simmer until reduced by half, about 5 minutes and let cool. Whisk in vinegar, honey, mustard and oil and add pancetta. Season with salt and pepper. Slaw: In large bowl, toss together cabbages, apple, pear, jicama, onion, apricots and walnuts. Pour over vinaigrette, tossing to coat. Sprinkle with cheese.

 

Notes: While our family enjoys the traditional Thanksgiving dinner, each year I try to bring something new to the table. This harvest slaw is the perfect accompaniment to turkey.

 

Number of Servings: 10-12

 

Submitted by: Win13 ()

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