NYC, recipe, savory

Sweet and Spicy Slaw

This recipe I created off of several different slaw recipes I found.  I ended up with a recipe most similar to the one in Fine Cooking Magazine (putting my Christmas gift subscription to good use).  I also used some ideas from Simply Recipes “Slaw with Cranberry Orange Dressing” I concluded that I wanted to have a sweet, savory, and crunchy aspect to the slaw.  I wanted a base of cabbage with some sort of added color and flavor from either carrots, fennel, or apples.  I needed acidity and my personal favorite is apple cider vinegar.  I needed a little sweet so I went for orange juice.  In the herb department- mint and the nut topping- toasted and salted almonds.  These were used both because they are a personal favorite but also because I had them on hand from another recipe.

IMG_3378Photo of the recipe from Fine Cooking and my dressing.


  • 1/2 Head cabbage about 4 C, shredded(I used the least expensive)
  • 2 carrots, shaved (or broccoli stalks)
  • 1/2-3/4C orange sweetened dried cranberries
  • 1/2C mint
  • 1/2tsp cumin
  • 1/8 tsp Cayenne pepper
  • salt to taste
  • 3Torange juice
  • orange zest from 1 orange
  • 3-4T apple cider vinegar
  • toasted salted almonds to your liking


I really wanted to make this as a side to a great pulled pork sandwich or picnic lunch, but I wanted to be sure it was a hit before making it again.  i enjoyed how much this made at such a cheap price and I plan on making it more often.


Sweet and Spicy Slaw

  1. Put cranberries in a small bowl with boiling water 10 minutes.  Drain and pat dry.
  2. Whisk together mint, cayenne, cumin, orange juice, salt, vinegar.
  3. Stir in zest and cranberries and mix into cabbage and shaved carrots.
  4. Top with almonds before serving




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