This slaw is perfect served as a side on a fried chicken platter or atop a fried chicken sandwich.
It is fresh, a bit spicy, especially if you opt to add the jalapeños, and the pickled onions give it a great zest. I didn’t add the jalapeños and I found it delightful. Your choice!
I served it along with that forbidden fried chicken I made recently, and I will definitely be adding it to my repertoire when I want a slaw without mayo.
Soooo good!
Here it is…
Zesty Crunchy Slaw (2 servings) (may be made in larger quantities)
(adapted from Buttermilk Fried Chicken Sandwich, Saveur Magazine, May, 2015)
2 and1/4 teaspoons plus ½ cup red wine vinegar
1 teaspoon Dijon coarse mustard
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 small red onion, thinly sliced
2 cups thinly sliced green cabbage
2 tablespoons minced fresh Italian parsley
2 jalapeños , stemmed, seeded, and thinly sliced, (optional)
Whisk 2 and ¼ teaspoons vinegar, the mustard, salt, and pepper in a large bowl.
While whisking, slowly drizzle in olive oil until vinaigrette is emulsified: set aside.
Stir remaining ½ cup vinegar and the onion in a bowl; let sit for 5 minutes, then drain, discarding vinegar.
Add the pickled onions, along with the cabbage, parsley, (jalapeños, if using) salt and pepper, to bowl with reserved vinaigrette. Toss to combine.
Cover the slaw with plastic wrap and chill until ready to serve.