Coleslaw is a great way to eat cabbage but the kind you get in restaurants and delis can be terrible - loaded with sugar and drowning in mayonaise. Although you are still getting some nutrition in the cabbage, it is not the best way to eat your green vegetables. Mark Bittman (the food editor for the NY Times) created this version for his cookbook "How to Cook Everything Vegetarian" and it doesn't have sugar or mayonaise.
We made it this week in school and it is part of our practical test next week. It is not a difficult recipe, but it can take some technique. We roast our own peppers and shred the cabbage very thinly. Here I call for a jarred pepper to make it easy, and of course you can do the cabbage however you like, or even buy it already shredded in the bag. The goal is just to eat some delicious salad! It is a little bit spicy from jalapeño but you can leave it out if you prefer. I had it for lunch today, leftover from yesterday, and it was even better. The time sitting in the fridge lets the flavors come together and the cabbage to mellow and soften a bit. It would be a great dish to make ahead to take to a potuck. So much better than that gloppy sweet stuff you often get. As a vegetarian I have made many meals out of coleslaw and potato salad when there is nothing else for me to eat at a barbeque. Too bad it wasn't this slaw as it is good enough to be a meal!
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Spicy No-Mayo Coleslaw
Prep Time: 15 minutes plus an hour
Cook Time: none
Ingredients (8 servings)
- 2 Tbsp mustard (use your favorite, Dijon, or stoneground)
- 2 Tbsp red wine vinegar
- 1 garlic clove, minced (you can use a garlic press or microplane)
- 1 Tbsp jalapeño, minced (remove seeds and pith if you like it milder, leave them in for more heat)
- 1/4 cup extra virgin olive oil
- 6 cups of thinly shredded cabbage (use green, Napa or Savoy)
- 1 large roasted red pepper (may use from a jar, clean out seeds, and blot dry), diced
- 8 green onions, white and part of green, sliced
- salt and pepper
- 1/4 chopped parsley
Whisk the mustard and vinegar together in a small bowl. Season with a big pinch of salt and about 10 grinds of fresh pepper. Stir to combine and dissolve the salt. Mix in the garlic and jalapeño. Slowly whisk in the olive oil. Set aside.
Mix the cabbage, red pepper, green onion in a large bowl. Tongs make this easy. Drizzle with the dressing and toss thoroughly. Taste for seasoning and add more salt and pepper as needed. Cover and refrigerate for at least an hour,or until serving.
Just before serving, check slaw to see if any water was released from the cabbage. If so, carefully pour it off. Toss in the parsley and mix well. Serve and enjoy!