Tuesday, November 22, 2011

Mustard Slaw

The last post was for a hot cabbage dish. Since I had half a head of cabbage left over... why not a cold slaw? Creamy style isn't my favorite, but I do love mustard. This dish would make a nice salad on a holiday table, and the mustard vinaigrette is a nice accompaniment to savory main dishes.

Mustard Slaw

Toss together:
1 head cabbage, shredded or chopped fine
1/2 bunch kale, washed and chopped fine
1 medium yellow onion, sliced into thin shoestrings
(optional: finely diced celery, julienned jicama, radishes, or even shredded beets)

  • Whisk together:
  • 1/2 c. vinegar (cider vinegar, white, or rice wine vinegar)
  • 1 TBS sweetener of your choice (maple would be good)
  • 2 TBS prepared mustard (sweet-spicy, Dijon, or your other favorite)
  • 1/2 tsp ground black pepper
  • 2 tsp minced garlic
  • 1/2 c. olive oil
  • 1/2 c. strong vegetable broth or reconstituted bouillon
  • Dash cayenne pepper

Combine and serve. Pack it all down and let it marinate overnight for the best flavor development.

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