Saturday, January 21, 2012

Coleslaw

This is my favorite coleslaw.  It's vegan (plus!) and it's just plain delicious!  I make this all the time in the summer, and this recipe is nice because I often halve the recipe for just Matt and I and then throw the rest of the coleslaw shreds into a stir fry. 


Coleslaw 

Coleslaw

Ingredients:
2 Tbsp. dijon mustard
2 Tbsp. lemon juice
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 bag (or 6 cups) shredded cabbage
1 red pepper, diced
1/3 cup scallions, chopped
1/4 cup parsley, chopped
Salt and pepper

Preparation:
Make the dressing first by combining the mustard, lemon juice, and garlic.  Add the oil a little at a time, whisking continuously until combined.
Add cabbage, pepper, and scallions to a large bowl.  Add the dressing and toss to combine.  Sprinkle with pepper and salt.
Refrigerate at least 1 hour to let flavors mellow and cabbage to soften.
Toss with parsley just before serving.
Enjoy!

Recipe adapted from How to Cook Everything by Mark Bittman