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
- Put all ingredients in a medium mixing bowl and combine.
- Taste for spicy and sweetness and adjust to your taste.
- 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.
- Let dressing sit in fridge for at least one hour.
- Meanwhile, ribbon slice any cabbage (s) that you like and throw it all in a big bowl.
- Option: add chopped red and yellow pepper for additional color and flavor.
- Toss in your dressing and dig in!