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.