Sweet-and-Spicy Coleslaw
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Martha Stewart Living, August 2009
- Yield Serves 10
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Ingredients
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 1/2-inch cubes (1 cup)
For the Dressing
- 1/3 cup cider vinegar
- 1/4 cup honey
- 2 tablespoons spicy stone-ground mustard, preferably Creole (zatarains.com), or spicy brown mustard
- 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
Directions
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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.
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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.
I used a pre-cut coleslaw mix for time instead of the cabbage and carrots and it was still the perfect amount of dressing.
This was a nice alternative to a creamy 'slaw and was a general crowd-pleaser. I would make it again.