A large head of cabbage came in this week's CSA. So, I made coleslaw, and now we only have... 3/4 of a large head of cabbage. I think more coleslaw is in order.
I am not a huge fan of dishes where mayo is a key ingredient. When I saw Mark Bittman's take on coleslaw that uses a vinaigrette in mayo's place, I thought it would be worth a try. This coleslaw had a great bite to it (both in texture and flavor) and would recommend it to anyone with a surplus of cabbage.
Since we only had three people (which is one more than usual), I halved the recipe. I omitted the peppers and parsley, but the dish still had plenty of flavor.
Adapt from Mark Bittman's How To Cook Everything: Simple Recipes for Great Food
Makes about 2 quarts
2 tablespoons Dijon mustard
2 tablespoons sherry or balsamic vinegar
1/2 cup olive, peanut, or vegetable oil
1 tablespoon sugar
6 cups cored and shredded cabbage
2 red bell peppers, stemmed, peeled if desired, seeded, and diced
1 cup diced scallions
Salt and black pepper to taste
1/4 cup minced fresh parsley leaves
Whisk the Dijon mustard and vinegar together in a large bowl. Slowly whisk in the oil. Add the sugar and whisk to dissolve.
Add the cabbage, peppers, and scallions (reserve some for sprinkling on top, if desired). Toss with the dressing. Season with salt and pepper to taste and refrigerate for an hour up to 24 hours (I served right away). Toss with parsley just before serving.