Janet here: I know I made the best cole slaw in the world last summer and blogged about it here. (If you love blue cheese — and really, aren't you suspicious of people who don't? — make it NOW even before this recipe; in fact I might make it tonight since I just finished the last of this red cabbage slaw before writing this post and now that I've reminded myself of the blue cheese version, I am craving it.)
Anyway this recipe is pretty damn tasty too, and is minus any of the cheese issues for calories or lactose-intolerant types. (and let me just say you have my sympathies. I'm not sure I could live in a world without coffee yogurt or ice cream.)
This slaw is super easy to make and quite satisfying. It's the perfect summer side dish and features another of my favorite veggies: red cabbage. Hope you like it!
Red Cabbage Slaw
ingredients
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 teaspoons sugar
1/4 cup olive oil
1 small or 1/2 a large head of red cabbage, thinly shredded
1/3 cup chopped fresh parsley
6 scallions, chopped
method
Whisk together all the ingredients except the cabbage. Shred the cabbage. Add to a large bowl and toss. Refrigerate for at least 2 hours so all the seasonings can meld together.
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