April 4, 2010

Sweet & Simple Red Slaw

I have never liked coleslaw. It has a slimy, mushy un-appealing presence that never really called to me. I had always attributed this to not liking cabbage, but I think I may have been a little unfair. The real problem is the mass-produced tubs o'slaw sitting in a deli case for ages, allowing the cabbage to get lazy and turn to mush (this will happen to you too if you don't quit being a couch potato - I'm sure of it).

A good, crisp, fresh coleslaw is like no other and it's rather easy to throw together. So say good-bye to your old image of coleslaw and take a bite of this. The red (purple, whatever) cabbage offers a nice depth of flavor and the dressing is sweet and zippy. This kind of slaw salad with its fun colors feel like summer all over again!

I used some shredded carrots in the slaw too, but you see...I was too lazy to get down the box grater (it's true) so I just used my mini grater, the one I use to grate my garlic. The super fine grate resulted in the carrots sort of disintegrating into the dressing, which was nice flavor-wise but didn't lend anything to the crunch factor. I suggest sucking it up and getting down the box grater for better carrot performance. Half of this recipe satisfied 2 1/2 people (2 adults and one child) so I'd say the whole thing is good to serve 4 people.

Red Cabbage Coleslaw

1/2 head red cabbage, very thinly sliced
1 Tbsp Dijon mustard
1/2 C mayonnaise
1 1/2 Tbsp granulated sugar
2 Tbsp white vinegar
1/2 clove garlic, grated
1 medium carrot, shredded
salt & pepper to taste
2 green onions, diced

In medium bowl, whisk together everything but the cabbage and carrots until thoroughly combined.

Add the cabbage and carrots to the dressing and toss well to combine.

*I recommend waiting to dress the cabbage until 15-20 minutes before you plan on serving it. This gives enough time for the flavors to soak in but also ensures a crisp coleslaw at meal time.*

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