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Ingredients

  • 1/2 cup chopped Roche Bros. walnuts
  • 1 medium head napa cabbage (about 1 1/2 pounds), shredded (about 6 cups)
  • 1 medium Fuji apple, diced (about 1 1/2 cups)
  • 3/4 cup pomegranate seeds
  • 1/8 teaspoon ground black pepper
  • 3 Tablespoons honey
  • 3 Tablespoons white wine vinegar
  • 2 1/2 teaspoons Dijon mustard
  • 1/4 cup plus 2 Tablespoons walnut oil

DIRECTIONS

For Slaw: 1. In a large skillet, toast walnuts over medium heat 8-10 minutes or until fragrant and lightly browned, stirring frequently. Transfer walnuts to a plate to cool completely. 2. In a large bowl, toss remaining ingredients. Add walnuts. For Dressing; 1. In a medium bowl, whisk together honey, vinegar, and mustard; slowly drizzle in oil, whisking constantly. Makes about 3/4 cup. Toss Slaw with Dressing just before serving

NUTRITION
  • 254 calories
  • 18b Fat (2g Saturated)
  • 0mg Cholesterol
  • 63mg Sodium
  • 21g Carbohydrates
  • 2g Fiber
  • 3g Protein

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