I’ve decided to inundate you with slaws…I’m loving them, so I feel the need to force feed them to you! This one is beautiful, very holiday-looking, and is particularly nice in winter. It drowns out the grey, days of dreariness with its vivid colors and it just tastes great! This will work well for those of you who aren’t fond of a mayonnaise-based slaw. The flavors, as well as the colors, simply “pop”! This has a nice, bright flavor, making it a perfect salad for a heavier main course. It’s also very good on pulled pork. 
I like to slice the red cabbage very, very thin. A mandolin works well for that, but you can do it with a good, sharp knife. 
Everything goes into a bowl, is tossed together and served. If you make it ahead, add the dressing ingredients just before serving, for the freshest flavor. If you can, use the toasted nuts. They’re so delicious and the added crunch and richness is a nice touch.
I was given this recipe by a Danish friend, who is a wicked-good cook. Of course, I changed it some…surprise! Surprise!
Danish Red Cabbage Salad with Apples & Mandarins
- 1/2 head red cabbage, very thinly sliced (about 4-5 cups)
- 1 apple, very thinly sliced (Gala, Jonagold, or Envy—one with some sweetness)
- 1-2 Mandarin oranges, peeling on and thinly sliced (see NOTE)
- Large pinch kosher salt
- 2 teaspoons frozen orange juice concentrate, thawed
- 1/2 teaspoon lime juice
- Excellent flavored olive oil, as desired (I used about 3 tablespoons)
- Freshly ground black pepper
- Toasted, coarsely chopped pecans or walnuts (optional)
Combine the cabbage, apple, Mandarins, and salt. Toss until combined. Make certain the apple comes in contact with the Mandarins to prevent browning. You may make this up to this point, 2 hours ahead. Cover and refrigerate until serving.
When you’re ready to serve, add the orange juice concentrate, lime juice and toss until the mixture is combined. Drizzle the olive oil over; toss and serve. Place in a bowl, sprinkle with nuts, if using (use them, they’re a wonderful addition) and serve immediately.
NOTE: Mandarins are from California. They are different from Clementines, as they peels adhere relatively tightly to the orange, so you can slice them very thin and peel stays attached. Also, the peel is extremely thin, so it really isn’t very bitter. And they are seedless. If these are unavailable, remove the peels and section 2 navel oranges.
Danish Red Cabbage Salad with Apples & Mandarins Recipe©Marcia Lahens 2019. All rights reserved.
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