Last week I was doing my shopping at the local Harris Teeter. A nice and chatty young guy, by his own admission a college student already on vacation, was helping me at the cash register. While scanning my items he was going on and on about his life and his 48-hour long shifts at the store until he stumbled on a head of cabbage. He looked puzzled at me and asked "And that would be?..." I let him guess. "Iceberg?" he said. I corrected him. "Then I must have never tried it" he replied.
Coleslaw is one of the most popular American salads, sold at every salad bar and most often served at BBQ parties. It is said that coleslaw was brought to the US by Dutch migrants, although I am inclined to believe that, like many cabbage dishes, it rather comes from Polish tradition.
I posted many cabbage recipe already and they still belong among the most popular posts on my blog, but that conversation convinced me that it was time for another cabbage salad, especially that the grilling season has just officially started this weekend. Today, it will be then the most traditional coleslaw salad, but with the that I hope makes it more interesting.
Coleslaw with Nuts and Fruits
1/2 head of medium cabbage, shredded,
2 medium carrots,cut julienne,
1/2 cup dried apricots,
1/2 cup raisins,
1/2 cup roasted hazelnuts,
3-4 stalks of spring onion, sliced,
1/2 cup mayonnaise,
1/2 cup low fat yogurt, preferably Greek,
salt and pepper to taste.
1. Place the shredded cabbage and carrots in a large bowl. Season with salt and pepper and mix together.
2. Cut dried apricots in slices. Add them to the cabbage together with raisins and roughly chopped hazelnuts.
3. In a medium bowl mix mayonnaise and yogurt. Pour over the cabbage and toss all the ingredients. Set aside in a refrigerator for 30 minutes to let all the ingredients marinate in a dressing.
4. Sprinkle with chopped spring onion shortly before serving.
Serve with grilled meats or cold cuts.