Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds Recipe (2024)

I doubled the vinaigrette and used as much as I needed; julienned the radishes and apples by hand. Starting with the hottest radishes you can find would contribute flavor. Otherwise, it was a nice accompaniment to grilled ribs and Sam Sifton's baked beans.

Good combination of flavors. It's the techniques I'd adjust next time: My savoy had a lot of beautiful outer leaves. I started with them. The dish would have seemed more slaw-like if I'd stuck with those more closely wrapped into the head. Use all the dressing for a traditional slaw consistency. Otherwise, it's more like a tossed salad (fine, too). Next time I will julienne the radish and apple in the food processor and not shred with a box grater; they were sorta liquidy.

I added some honey mustard and a touch of sugar. I think it fixed "that something missing". Tasted great!

Nice and light, but something missing. Maybe will add a bit more oil, applesauce, and mustard. Agree with previous poster that it's more like a salad when using the beautiful outer leaves, and I hate to give those up!

The "cooked" is activated by clicking on the check mark to indicate that you've made this dish.

Using ingredients I had on hand, skipped the radishes and applesauce, and half of the lemon. It was fine my kids liked it. I’ll make it again since they acetate it but will add a little sugar. Like the other cooks, it needed something.

I've made this exactly as written multiple times over the years since it was published. It has been a hit every time. I don’t change a thing. The applesauce in the dressing is more for apple flavor than sweetness. One warning: this makes about twice as many real-world servings as listed, especially on a holiday dinner or buffet table.

This was beautiful! I think of it as a winter coleslaw version...it's bright, zesty, and fresh. Love it!! I think next time I'll dice the apples instead of grating - just for texture reasons. I also skipped the apple sauce in the vinaigrette since I didn't want to buy a container just for this.

This was delicious, I didn’t include the applesauce as it’s not as common a pantry item in Australia, but I didn’t miss it as the fresh apples were sweet enough. I did however toast the musard seeds and added some cumin seeds - the whole thing tasted wonderful with some hot smoked salmon.

Soaked apples ahead of time in lemon, drained with salad spinner and tossed through. They lost their crunch entirely and went to mush. Next time, I will simply shred apples right before serving with a toss of lemon.

Very good, and a crowd pleaser.

Taste improves a day later. Follow advice to double dressing so it is not too dry.

Can I make this ahead of time?

I doubled the vinaigrette and used as much as I needed; julienned the radishes and apples by hand. Starting with the hottest radishes you can find would contribute flavor. Otherwise, it was a nice accompaniment to grilled ribs and Sam Sifton's baked beans.

Very tasty and a favorite slaw so far. The main change I made was that I salted the sliced cabbage for an hour and squeezed out extra water (for a diff recipe but thought I'd just make a quantity of cabbage for both). Next time I'll try it as written to see if I like it as much.

Nice and light, but something missing. Maybe will add a bit more oil, applesauce, and mustard. Agree with previous poster that it's more like a salad when using the beautiful outer leaves, and I hate to give those up!

Good combination of flavors. It's the techniques I'd adjust next time: My savoy had a lot of beautiful outer leaves. I started with them. The dish would have seemed more slaw-like if I'd stuck with those more closely wrapped into the head. Use all the dressing for a traditional slaw consistency. Otherwise, it's more like a tossed salad (fine, too). Next time I will julienne the radish and apple in the food processor and not shred with a box grater; they were sorta liquidy.

This says "cooked" but it appears to be raw. Which I prefer.