Coleslaw

By minicoopercraig

Crunchy, cool and suffused with vinegar tang, this slaw has nothing to do with those soupy, mayo-drenched, oversweetened versions you find in most supermarket deli cases. Great as a side, but also perfect for topping sandwiches.

Ingredients

• 2 Tbsp Dijon mustard
• 2 Tbsp mayonnaise
• 2 Tbsp vinegar (red wine, white wine or cider)
• 2 Tbsp canola oil
• Salt and black pepper to taste
• 1/2 head green cabbage, very thinly sliced
• 1/2 head red cabbage, very thinly sliced
• 3 carrots, cut into thin strips
• 1 tsp fennel seeds
• Pickled Jalapenos (search recipes) OPTIONAL

Details

Servings 6

Preparation

Step 1

Mix the mustard, mayonnaise and vinedar in a bowl. Slowly whisk in the oil. Season with salt and pepper to taste.
Combine the cabbages, carrots, fennel seeds, jalapenos (if using) and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.