This version is far flavorful with far less fat than traditional cole slaw.
I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
• 2 tablespoons Dijon mustard, or to taste
• 2 tablespoons sherry vinegar, red wine vinegar, or freshly-squeezed lemon juice
• 1 small clove garlic, minced
• 1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
• 1/4 cup peanut oil or extra virgin olive oil
• 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
• 1 large red or yellow bell pepper, cored, seeded, and diced or shredded
• 1/3 cup chopped scallion, more or less
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
- To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
- Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley. Recipe from How to Cook Everything.