Asian Slaw fro Ming on Nate Berkus

By micvic

Ingredients

• Serves 4
• Ingredients
• 1/2 cup grainy mustard
• 4 medium shallots, roughly chopped (about 1/2 cup)
• 2 tablespoons Chinese black vinegar or balsamic vinegar
• 1 ?4 cup naturally brewed rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 cup canola oil
• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 cup shredded carrots
• 1/2 bunch scallions, thinly sliced
• Kosher salt and freshly ground black pepper to taste

Preparation

Step 1

Directions
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. In a large bowl, combine cabbages, carrots and scallions. Add just enough vinaigrette to coat. Toss well and check flavor. Season if necessary and store in fridge, covered, for fifteen minutes before serving, to allow cabbage to soften.
TIP: This recipe yields more vinaigrette than you'll need for the slaw. Store in air-tight container, always use a clean utensil, never stick your finger in it, and it will keep for two weeks in the fridge.