With a fierce kick from smoky spices, this "salad-style" slaw is anything but ordinary, and would be as welcome on your Thanksgiving table as it could be with a weekday night meal.
Makes 6 to 8 servings
Slaw:
1 head radicchio, halved, cored and thinly sliced
1/2 medium head of Savoy cabbage, halved, cored, halved again and thinly sliced
1 carrot, peeled and shredded
1 Granny Smith apple, cut into thin matchsticks
1/2 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon smoked spicy paprika
3/4 cup mayonnaise
Juice of half a lemon
Salt and freshly ground black pepper, to taste
Combine the radicchio, cabbage, carrot, apple, onion and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, paprika, mayonnaise and lemon juice until blended. Season with salt and pepper.
Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter.
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