Coleslaw with Ginger-Mustard Vinaigrette

comments (2) July 29th, 2008

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Click To Enlarge Photo: Boyd Hagen

2-1//2 pounds shredded cabbage
(1 medium head of red or green cabbage, or 1/2 of each)
4 carrots, peeled and grated
1 small red onion, diced
2 Tbs. apple cider vinegar
4 Tbs. lemon juice
2 Tbs. Dijon mustard
2 garlic cloves, crushed and minced
1 or 2 serrano chiles, minced
2 tsp. peeled and finely grated fresh ginger
1 Tbs. sugar
2/3 cup olive oil
3 Tbs. minced fresh cilantro leaves
Kosher salt
Freshly ground pepper

8 servings

Traditional coleslaw is creamy, tangy, and usually a little bit sweet. This version, too, includes tart and sweet elements. A vinaigrette spiked with chile, cilantro, and ginger replaces the usual mayonnaise dressing.

In a medium bowl, toss together the shredded cabbage, carrots, and onion, and set aside.

Make the dressing by whisking together the vinegar, lemon juice, mustard, garlic, chile, ginger, and sugar. Slowly whisk in the oil and then add the cilantro. Taste the dressing, season with salt and pepper, and pour over the cabbage mixture. Toss until all vegetables are well coated.

Let rest 10 min. before serving, or cover and chill until ready to serve.

Recipe by Michele Anna Jordan
October 1997
from issue #11

posted in: cabbage, salad, side dish

Comments (2)

hankrooster writes: Brilliant
Posted: 4:27 am on July 22nd
ericfullar writes: Nice
Posted: 1:08 am on May 19th
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