If you’re in need of a vibrant, crunchy slaw (in a super-tasty dressing!), but really don’t want to spend a ton of time finely shredding a bunch of produce, this is it. This salad tastes great with either tart or sweet dried cherries, so go with what you like or what’s easy to find. In need of a vegan option? Swap out the honey for maple syrup.
What you need:
4 tablespoons (2 ounces) unsalted butter
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
3/4 cup thinly sliced scallions (about 3/4 bunch)
10 ounces cruciferous slaw mix, such as a blend of kale, Brussels sprouts or broccoli, and radicchio (about 10 packed cups)
1 cup toasted almonds or candied walnuts, coarsely chopped
1 cup sweet or sour dried cherries, coarsely chopped
Optional - 1/2 cup crumbled goat cheese
What you do:
Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3 minutes. Remove from heat and whisk in the mustard, honey, and vinegar until emulsified. Add the scallions and stir to combine. Let sit at least 10 minutes for the flavors to meld. Add the slaw mix, nuts, and cherries, and cheese toss to combine.
Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead for your Thanksgiving dinner.