I love all types of coleslaw, and this dressing has some really surprising flavor combinations.

Adapted from a recipe by Mark Bittman

Total time: 10 minutes

Makes 1 full cup (I doubled the recipe because I had lots of cabbage)


  • 2 Tbls Dijon mustard, or to taste
  • 2 Tbls sherry vinegar or red wine vinegar
  • 1 small clove garlic, minced
  • 1 Tbls minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
  • 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
  • ¾ cup finely chopped apple of your choice
  • 1/3 cup chopped scallion, more or less
  • Freshly ground black pepper


  1. Put all ingredients in a medium mixing bowl and combine.
  2. Taste for spicy and sweetness and adjust to your taste.
  3. Option: because I omitted the oil called for in the original recipe, I added 1/3 cup of unsweetened applesauce to pull the dressing together and give it more texture.
  4. Let dressing sit in fridge for at least one hour.
  5. Meanwhile, ribbon slice any cabbage (s) that you like and throw it all in a big bowl.
  6. Option: add chopped red and yellow pepper for additional color and flavor.
  7. Toss in your dressing and dig in!