Crunchy, figgy slaw
The figs add texture in the dressing for this red cabbage slaw, and offer a gentle, healthful sweetness, writes Ellie Krieger.
It’s well worth having this unique coleslaw on your mind for your summer menus. It offers crisp, fresh contrast and colourful nutritional balance to whatever you might barbecue. That could be said of most slaws, but this gem-hued tumble of red cabbage, shaved carrot and onion, with a nutty crunch of sunflower seeds, has a tasty twist that ups the ante, flavour- and health-wise.
Instead of swimming in mayonnaise-heavy dressing, the vegetables are tossed with a sweet-tart blend of dried figs, cider vinegar and extra-virgin olive oil, blitzed in a food processor until creamy.
The dried figs, mostly broken down in the end, add bits of texture to the dressing and offer a gentle, healthful sweetness – not enough to notice the fruit, but to balance the bright, tangy pucker from the vinegar.
Together, the ingredients add just the right flavour punch to brighten a barbecue sauce-slathered protein or burger, or to enliven a summer salad spread.
4 to 6 servings (makes 4 cups)
Make ahead: The slaw will keep for about three days in an airtight container in the refrigerator.
■ 3 tablespoons sunflower seeds
■ 4 dried figs, cut into quarters
■ 3 tablespoons extra-virgin olive oil
■ 3 tablespoons apple cider vinegar, or more as needed
■ 1 tablespoon honey
■ 1⁄ teaspoon salt
4
■ 1⁄8 teaspoon freshly ground black pepper
■ 4 cups very thinly sliced red cabbage
■ 1 cup shredded carrot, (about 1 large carrot)
■ 1⁄2 very thinly sliced small red onion
Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently for about three minutes, until they are fragrant and a shade darker. Remove from the heat and let cool completely.
If the figs are very dry, rehydrate them by covering them with warm water for about 10 minutes, or until they soften a bit, then drain.
Combine the figs, oil, vinegar, honey, and salt and pepper, in a mini food processor.
Puree or process to form a fairly smooth and emulsified dressing.
Bits of fig will remain: that’s OK.
Pour the dressing into a large mixing bowl. Add the cabbage, carrot and red onion, then gently toss to coat evenly.
Taste, and add more vinegar, as needed.
Add the toasted sunflower seeds just before serving.
– The Washington Post