26 March, 2012

Spicy No-Mayo Coleslaw | How to Cook Everything

It’s best to let this 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. This slaw is far more flavorful with far less fat than more traditional coleslaw. ~Mark Bittman


Spicy No-Mayo Coleslaw ingredients
Makes 8 servings
2 Tbsp Dijon mustard, or to taste
2 Tbsp sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 Tbsp 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

For garnish:
1/4 cup chopped fresh parsley leaves


Variation(s):
Cabbage and Carrot Slaw, Mexican Style - Substitute 2 medium carrots for the bell pepper and 2 Tbsp freshly squeezed lime juice for the vinegar. Finish with cilantro instead of parsley.

Apple Slaw - Substitute 2 medium carrots for the bell pepper and 1 medium onion, grated, in place of the scallion. Add 2 medium or 1 large Granny Smith apples (shred or grate) to the mix and use 2 Tbsp lemon juice or cider vinegar.


Notes:


Directions
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.

At least one hour before serving, 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.)

Just before serving, drain the slaw and toss with the parsley.


Slightly adapts Mark Bittman, How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hoboken: John Wiley & Sons, 2008), 206.


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