• Slaw
• 1 head Napa or Savoy cabbage, shredded
• 4 carrots, shredded
• 2 Granny Smith apples, sliced thin
• 1 medium red onion, sliced thin
• 1 c pecans, toasted and chopped
• 1 bunch fresh mint, leaves only, for garnish

• Orange-Chili Dressing
• 1 T Dijon mustard
• 1 T hot water
• ⅓ c extra-virgin olive oil
• 1 t sugar
• ½ t cayenne
• ½ t ground cumin
• 1 orange, juiced
• ½ c creme fraiche or sour cream
• Kosher salt and freshly ground black pepper

In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside.

In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.

Tyler Florence, page gone