This recipe creates a vibrant and flavorful coleslaw elevated by the addition of sweet and savory candied walnuts. The walnuts are toasted with balsamic vinegar, cinnamon, and a touch of cayenne pepper before being coated in a glistening sugar glaze. A simple yet balanced balsamic vinaigrette adds a tangy sweetness to the crisp cabbage, dried apricots, and red onion. Topped with nutty Parmesan cheese and candied walnuts, this coleslaw is a delightful side dish perfect for any occasion.
CANDIED WALNUTS:
- 1 cup walnut halves
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
BALSAMIC VINAIGRETTE:
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Salt and pepper to taste
COLESLAW:
- 6 cups thinly sliced cabbage
- 6 cups thinly sliced red cabbage
- 2 cups dried apricots, julienned
- 1 small red onion, halved and thinly sliced
- 5.3 ounces Sarvecchio Parmesan cheese, shaved (1 1/2 cups)
| 1. Combine the walnuts, balsamic vinegar, cinnamon and cayenne pepper in a large skillet over medium heat; cook and stir for 4-5 minutes or until nuts are toasted. Sprinkle with sugar. Cook and stir for 2-4 minutes longer or until sugar is dissolved. Spread out walnuts on parchment paper to cool. |
| 2. Whisk the balsamic vinegar, sugar and Dijon mustard in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. |
| 3. Combine the cabbage, dried apricots and red onion in a large serving bowl; toss with vinaigrette. Sprinkle with Parmesan and walnuts. |
Make-ahead tip:
Prepare candied nuts up to a day ahead. Cool and store in an airtight container in a cool, dark place. Prepare vinaigrette and coleslaw up to a day ahead. Store covered in separate containers in the refrigerator. Before serving, transfer slaw and nuts into a serving bowl; toss with vinaigrette.
© Dairy Farmers of Wisconsin