5 February 2012 § 4 Comments
- 2 tbsp Dijon mustard, or to taste
- 2 tbsp sherry vinegar, red wine vinegar
- 1 small clove garlic, minced
- 1 tbsp minced fresh chile
- ¼ cup sesame oil
- 6 cups cored and shredded white cabbage (you could also use red)
- 3 carrots peeled and shredded
- 1/3 cup chopped scallion, more or less
- Salt and freshly ground black pepper
- ½ cup toasted sesame seeds
- ¼ cup chopped fresh parsley leaves
To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
Combine the cabbage, carrots, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. It’s best to let the slaw rest for an hour or so to allow the flavors to develop; the cabbage will also soften a bit. You can let it sit longer, up to 24 hours, just drain the slaw before continuing as some extra liquid will have come out of the cabbage Just before serving, toss with the parsley.