Spicy No-Mayo Coleslaw


This one is from Mark Bittman's How to Cook Everything Vegetarian cookbook. Serves 8 as a side.

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero), or to taste, optional
1/4 cup peanut or extra-virgin olive oil
6 cups cored and shredded Savoy cabbage
1 large red or yellow bell peppers, roasted and peeled if you like, seeded, and diced or shredded
1/3 cup diced scallion, more or less
salt and freshly ground black pepper
1/4 cup minced parsley leaves

1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage peppers, and scallion and toss together with the dressing. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like. Drain slaw before continuing.) Just before serving, toss with the parsley.

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