Spicy Coleslaw
Makes about 2 quarts
2 tablespoons Dijon mustard
2 tablespoons sherry or balsamic vinegar
1/2 cup olive oil
1 tablespoon sugar
6 cups cored and shredded Napa, Savoy, green and/or red cabbage
1 cup minced chives
Cayenne pepper, Salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley leaves
Whisk together the mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine the cabbage, chives and toss with the dressing. Season with cayenne pepper, salt, and ground black pepper and refrigerate until ready to serve. It's best to let this rest for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like. Just before serving, toss with parsley.
(Recipe from How to Cook Everything: The Basics by Mark Bittman)
No comments:
Post a Comment