Napa cabbage slaw

This post is a bit out of order- I probably made this dish 4 or 5 weeks ago.  We got some Napa cabbage from our CSA, and I left is sit for about a week before figuring out what to do with it.  Enter Bittman’s app, and this outstanding recipe for a sort of cole slaw.

It included a shredded head of Napa cabbage, diced jalapeno and red bell pepper, 2 Tbsp Dijon mustard, 2 Tbsp sherry vinegar, 1/4 cup peanut oil, and a minced garlic clove, along with salt and pepper.  Put the dressing ingredients together into a vinaigrette, and then dress the chopped vegetables and let sit for an hour before serving.

This held remarkably well.  It was better the next day, and still good 4-5 days later.

This slaw is the antithesis of typical overly sweet, flaccid coleslaw.  Coleslaw is typically like grocery store tomatoes- not worth the effort.  This zesty, robust version has redefined cole slaw for me.

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