Spicy No‐Mayo Coleslaw
You can shred and dress almost any fruit or vegetable and call it slaw. Choose the oil based on the flavors of what else you’re serving; substitute cayenne for the fresh chile if it’s handier.
1 tablespoon Dijon mustard, or to taste
1 tablespoon sherry vinegar, cider vinegar, or fresh lemon juice
1 teaspoon minced garlic
1 teaspoon minced fresh chile (jalapeño, Thai, serrano, or habanero), or to taste
3 tablespoons olive oil or good-quality vegetable oil
3 cups cored and shredded Napa, Savoy, green, and/or red cabbage
1 red or yellow bell pepper, cored, seeded, and chopped
1/4 cup chopped scallions or red onion
Salt and pepper
2 tablespoons chopped fresh parsley
1. Whisk together the mustard, vinegar, garlic, and chile in a large bowl. Add the oil a little at a time, whisking all the while, until the dressing thickens.
2. Add the cabbage, bell pepper, and scallions and toss with the dressing. Sprinkle with salt and pepper. Refrigerate until you’re ready to serve, tossing once in a while if you can. (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, then drain the slaw before continuing.) Just before serving, add the parsley and toss.