I am a big lover of coleslaw. When I first saw this recipe from Mark Bittman, I was a little skeptical if I could learn to love coleslaw that didn’t have any mayonnaise in it. But after I made this recipe, I would never go back to using mayo. This version packs a huge, bold punch of flavor while still having a creamy coating (thanks to a emulsion dressing) and with very little guilt (I mean – isn’t olive oil great for the skin anyway?). It was a big hit for everyone I shared it with, including some picky eaters. And if you need any more reasons why this is the best coleslaw recipe ever – you can bring it to a picnic, leave it in the sun for hours and not worry about it spoiling.
What You Need:
6 cups shredded cabbage (I like to use the red kind for the beautiful color)
1 large bell pepper of any color
1/3 cup chopped scallion (I substituted half of an onion)
2 tbsp Dijon mustard
2 tbsp sherry vinegar, red wine vinegar or fresh lemon juice
1 tbsp fresh minced chile like jalapeño, Serrano, habañero , etc.
1 small clove of garlic, minced
¼ cup extra virgin olive oil
¼ cup parsley, chopped
Salt and pepper to taste
What to Do:
Prepare the cabbage, bell pepper and scallion and add to a large bowl.
In a smaller dish, whisk together the Dijon, vinegar/lemon juice, garlic, and chile. Slowly add the oil to this mixture and continue whisking until thick and combined. Pour the dressing over the other ingredients adding salt and pepper to taste. Toss together.
Cover the slaw and let it rest in the refrigerator before serving. Anywhere from 1 to 24 hours. Toss with parsley just before serving.