Apple and cabbage salad with apple molasses dressing

By Taste of Beirut • January 13, 2011 • 3 Comments

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Author Notes: Inspired by a Lebanese chef, Maroun Chédid, that I was fortunate enough to meet in Beirut; I added an ingredient that I first discovered in Lebanon, apple molasses and recently in the US, made in a farm in Upstate New York with organic apple cider. - Taste of Beirut

Serves up to 12

18 ounces shredded green cabbage
2 pieces apples
6 ounces lump crab meat
4 ounces coarsely chopped toasted pecans
4 ounces golden raisins
2 tablespoons apple cider molasses
2 ounces apple cider vinegar
4 ounces olive oil
1 dash freshly ground black pepper
1 dash salt

Shred the cabbage as fine as possible
Pour hot water over the raisins to soften them for 10 minutes
Drain and rinse the crab meat and add to the cabbage
Pour the apple cider molasses in a small bowl
Whisk the apple cider vinegar on the molasses till dissolved
Whisk the olive oil on the apple cider mixture
Add a dash of salt and freshly ground black pepper
Drain the raisins and add to the cabbage and crab meat
Chop the apples with the peel on in little pieces and add to the cabbage mixture
Pour the dressing over the salad and toss
Serve immediately or keep covered in the fridge till ready to serve.