Not your mother’s coleslaw…the traditional mayonnaise based coleslaw that we’ve all grown up with and still enjoy has been reinvented in this more healthful version which I served recently.
The recipe comes from the August, 2009 issue of Martha Stewart Living featuring an article on classic summer salads slimmed down.
Nappa cabbage replaces the standard cabbage, while the addition of apples, honey and golden raisins provide the subtle sweetness.
The sweet and spicy vinaigrette which includes a mix of jalapeno chile, honey, cider vinegar and spicy mustard sets this slaw apart from the ordinary.
It can be made ahead, and tossed with the dressing right before serving. It is even better the next day when the flavors have had time to meld, and served cold has a really great crunch. This is one you must try, especially if you like things a little sweet and spicy.
Sweet and Spicy Coleslaw ( Martha Stewart Living, August, 2009)
(serves 10)
For The Slaw
1/3 cup golden raisins
1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise
2 medium carrots, shredded (2 cups)
1 small apple, such as Granny Smith, cored and cut into ½-inch cubes (1 cup)
For The Dressing
1/3 cup cider vinegar
¼ cup honey
2 tablespoons spicy stone-ground mustard, preferably Creole, or spicy brown mustard
1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1. Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.
2. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
Toss slaw with dressing just before serving.
