When we lived in Oklahoma for two years, we loved this great little restuarant in Edmond called 501 cafe. I'm not a big slaw fan but theirs really struck me. It was served with their cheese platter (when I ate dairy) along with a side of red currant compote, crusty bread, and caramelized pecans.
I loved the flavors of the slaw mixed with the pecans and tart yet sweet currants. I craved this slaw when I was pregnant and tried to recreate the flavors. This is my version of their slaw and completely my own recipe.
This vegetables can be cut into matchsticks or sliced thin for even prettier presentation (as featured above). Also vegans can substitute agave for the honey or maples syrup and if you are a raw foodie, you can skip cooking the red currant compote and just blend in a small blender.
Red currants are in season now but you can always make extra compote and freeze it to use later. Layed out on a large platter, this would be a beautiful holiday dish.
Thank you Mom for the delicious currants from your garden!
This has been shared on Fresh Food Wednesdays, Allergy Free Wednesdays, Wellness Weekends, and Lifeologia.
Bunch of Radishes
2 Green Apples (mini if possible)
1 Pink Lady Apple
Juice of lemon half
1/4 Olive Oil
2 T Dijon Mustard
1 T Honey
Juice of Lemon half
Red Currant Compote
1 c red currants
1 T chia seeds
2 T honey
1-3 T water
Pecans, for topping.
1. To prepare the red currant compote, fill a small saucepan with ingredients. Smash red currants against sides with spoon. (Skip cooking and blend if you prefer raw). Set aside and let thicken.
2. Prepare dressing, mixing all ingredients. Set aside.
3. Toast pecans in a skillet over medium heat until fragrant, stirring constantly.
4. To Prepare Slaw:
Fill a non-reactive bowl with water and lemon juice. Slice the apples very thin (or in matchsticks) and place in lemon water. Slice the radishes and place in lemon water as well. (You can refridgerate and drink this water as a very interesting pick me up)
5. Layer the slaw (or toss if cut into matchsticks), alternating radishes and apples. Sprinkle with crumbled pecans and top with dressing. Serve the red currant compote on the side. (Alternatively you can blend it with the dressing if preferred).
Also, if you have two minutes I would really appreciate a nomination on Top 100 Mom Food Blogs. Thank you and I hope you enjoy your weekend.