Ever wonder about the COLE in slaw? What about KOHL-rabi, or COL-cannon? It turns out that cole is an ancient word for cabbage and other members of the cruciferous vegetable family, about which I have written previously. One thing I really love about cole slaw is how it gets better with time. I mean, make it at 5 p.m. and serve it with dinner, and it will taste perfectly fine, delicious even. But make it at 9 a.m. and serve it with dinner, and it will taste absolutely divine. That’s the cool thing about cole slaw. This week’s recipe, a magnificent take on cole slaw, comes from Mark Bittman, whose How to Cook Everything Kitchen Companion (which includes this recipe) is available free-of-charge, for a short time, at the App Store.
- 2 Tbsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 1 small clove garlic, minced
- 1 Tbsp. minced jalapeno or other fresh chili (optional)
- 1 /4 cup extra virgin olive oil
- 6 cups Napa, Savoy, green, or red cabbage, cored and shredded
- 1 large red or yellow bell pepper, seeded and diced (or shredded)
- 1 /3 cup chopped scallion
- salt
- freshly ground black pepper
- 1 /4 cup fresh parsley, chopped
To start, whisk together the mustard, garlic, chili and vinegar in a small bowl. Add oil a bit at a time, whisking well after each addition. In a large bowl, combine the cabbage, bell pepper, and scallions, and add the dressing. Toss well, sprinkle with salt and pepper, and refrigerate until serving time. Try to leave enough time to let it sit for at least an hour. Finally, drain the extra liquid that accumulates at the bottom of the bowl, and toss with the parsley.