Wednesday, December 9, 2009

Red & White Cabbage Slaw

This one is from my blue notebook. It's got Marie Claire at the top of the page and credits Gillian Duffy in the byline.

Red and White Cabbage Slaw:

1/4 cup cider vinegar
5 tablespoons sugar
2 tablespoons whole grain dijon mustard
1/2 teaspoon celery seeds
salt and freshly ground pepper
1/2 cup extra virgin olive oil
1/2 small red cabbage (about 10 oz) cored and shredded
1/2 small white cabbage (about 10 oz) cored and shredded
1 large carrot peeled and grated
1/2 medium red onion thinly sliced
1/4 cup chopped parsley

In a large bowl mix together the vinegar, sugar, mustard and celery seeds; season with salt and pepper. Slowly whisk in the oil.

Add shredded cabbage, carrot, onion and parsley and toss together until coated with dressing. This keeps well and can be made one day ahead.

Technical stuff: makes as a starter enough for at least 4

Difficulty: simple!

Served with: Chicken Paillard

Reheat Well?: stayed crisp after dressed for at least a day

Comments: Cheif Commentators words: new favorite! He loved the spice and tang with a hint of sweetness in the dressing. He also liked how it all stood up to the dressing and didn't wilt. I liked it but would put less sugar in next time, as I prefer my dressings more tart.

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