15 October, 2015

Bakesale Betty’s Cole Slaw

Posted in : Organic, Sides & Appetizers, Southern, Tried and Approved!, Vegetarian on October 15, 2015 by : wendland99

Ingredients:

• Vinaigrette
  • 1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
  • 3 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1⁄2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
• Cole Slaw
  • 1 small red onion, very thinly sliced
  • 1 cup red wine vinegar
  • 2 jalapenos, seeded, cut in half and sliced crosswise (I’ve used a green bell pepper instead and it’s still wonderful)
  • 1⁄4 cup parsley, chopped
  • 1⁄2green cabbage, core and outer leaves removed, and very thinly sliced
  • kosher salt

Vinaigrette Directions

1. Combine mustard, vinegar and salt in a bowl.
2. Slowly whisk in olive oil until well blended.

Cole Slaw Directions

1. Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes.
2. Remove onions and discard vinegar.
3. Toss onions with jalapeno, parsley, cabbage and salt.
4. Toss with vinaigrette until evenly coated.