While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables, such as cabbage, may help reduce the risk of cardiovascular diseases and several cancers.
Martha Stewart Living, August 2009
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 (<a href="http://zatarains.com" target="_blank">zatarains.com</a>), 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
- 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.
- 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.
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