Whether paired with barbecue or seafood, to me coleslaw is just one of those classic summertime dishes.
I love a vinegar-y slaw, sans mayo, like the one I had recently at Houston’s Revival Market. (Another favorite is the one accompanying the fried oysters at Ouisie’s.)
Coleslaw with Mustard Vinaigrette
Serves: 6
Photo: Fulton Davenport
Ingredients
- ½ head green cabbage
- ½ head red cabbage
- 2 carrots, peeled and grated
- ¼ cup Dijon mustard
- 3 Tblsp fresh lemon juice
- 3 Tblsp white wine vinegar
- ½ cup olive oil
- salt & freshly ground black pepper, to taste
Instructions
- Slice the cabbage into very thin strips across the width and place in a large bowl. Add the grated carrots to the cabbage.
- Combine the mustard, lemon juice and vinegar. Slowly whisk in the olive oil and season with salt and pepper. Toss the cabbage and carrots with the vinaigrette. Refrigerate until ready to serve.
To make this dish even easier, purchase the finely shredded bags of cabbage in the produce department. Enjoy. -alyce eyster
Thanks for stopping by. Here's to great food and good thymes! -