Prep: 25 minutes
Cook: 5 minutes • Serves: 6
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 white wine vinegar
2-1/2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons walnut oil
1.For Slaw: In small skillet, toast walnuts over medium-high heat 4 to 5 minutes or until fragrant and lightly browned, stirring frequently. Transfer walnuts to plate to cool completely; coarsely chop.
2.In large bowl, toss remaining ingredients and walnuts.
3.For Dressing: In medium bowl, whisk together honey, vinegar and mustard; slowly drizzle in oil, whisking constantly. Makes about 3/4 cup.
4.Toss Slaw with Dressing just before serving.
Approximate nutritional values per serving:
254 Calories, 18g Fat (2g Saturated), 0mg Cholesterol,
63mg Sodium, 21g Carbohydrates, 2g Fiber, 3g Protein
> Don’t have walnut oil at home? Substitute with olive oil. Try bringing in some dark leafy greens by using 3 cups napa cabbage, 3 cups kale, washed, trimmed, shredded. When using kale, marinate shredded kale and cabbage in dressing for an hour before mixing in other ingredients to allow the kale to wilt.