Texas Coleslaw

Ingredients

• 4  carrots shredded
• 0.5 teaspoon cayenne 
• 0.5 cup crème fraîche sour
• 1 tablespoon dijon mustard 
• 1 bunch mint leaves fresh for garnish
• 2  granny smith apples sliced thin
• 0.5 teaspoon ground cumin 
• 1  juice of orange juiced
• 8 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 cup pecans toasted chopped
• 1 medium onion red sliced thin
• 1 head savoy cabbage shredded
• 1 teaspoon sugar 
• 1 tablespoon water hot

Equipment

• bowl
• whisk

Directions

1. In a large bowl add the cabbage, carrots, apples, onions, and pecans.
2. Mix well and set aside.
3. In a small bowl combine the mustard and water.
4. 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.
5. Pour the dressing over the cabbage mixture and toss well to coat. Mound onto a platter and garnish with mint leaves.