Ingredients
1 medium head Napa cabbage, finely shredded
4 carrots, grated
1 cup dried unsweetened cranberries
1 medium red onion, thinly sliced
1 cup pecans, toasted and coarsely chopped
1 bunch fresh mint, leaves only, for garnish
Orange-chili dressing:
1 tablespoon Dijon mustard
1 tablespoon hot water
1/3 cup extra virgin olive oil
2 teaspoons dark brown sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1 tablespoon finely grated orange zest
Juice of 1 orange
1/2 cup creme fraiche or sour cream
Salt and freshly ground black pepper
Preparation
In a large bowl, combine the Napa cabbage, carrots, cranberries, red onion and pecans. Mix and set aside.
In a small bowl, combine the mustard and water, then whisk in the olive oil. Add the sugar, cayenne, cumin, orange zest, orange juice, and creme fraiche. Blend well, taste and season with salt and pepper. Pour the dressing over the cabbage mixture and mix in well. Mound the salad on a large platter and garnish with mint leaves.
