Curried Coleslaw

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Curried Coleslaw

Jimmy Lee Hill, Executive Chef at Saffron Café in Lakeland Correctional Facility
Course Salad
Cuisine American
Keyword beet, cabbage, turnip

Ingredients

Slaw

  • ¼ head cabbage thinly sliced
  • 1 turnip julienned
  • 1 striped beet julienned
  • 1 orange peeled and segmented
  • ¼ cup dried cranberries
  • ⅛ cup pecans toasted

Dressing

  • 1 cup vegetable oil
  • ¼ cup sugar
  • ½ tsp oregano
  • 1 tbsp curry powder
  • ⅛ tsp ginger
  • ½ tsp aleppo pepper flakes

Candied Pecans

  • ½ cup pecans
  • 1 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp aleppo pepper flakes
  • 1 tbsp butter

Instructions

  • Mix all coleslaw base ingredients together and set aside.
  • Mix all dressing ingredients together.
  • Add dressing to base mixture, toss to incorporate.
  • Sauté all ingredients of candied pecans together.
  • Sprinkle candied pecans over coleslaw.