Curried Coleslaw
Jimmy Lee Hill, Executive Chef at Saffron Café in Lakeland Correctional Facility
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.