Back when I worked in Oakland, CA, one of the big perks was access to a lot of great lunch spots within walking distance. One of them just happens to be an Oakland institution renowned for its baked goods and delightful fried chicken sandwich (they had a brisket sandwich with horseradish that was amazing as well). If I ever wanted to spoil myself, I would just wander a block away to Bakesale Betty for a lunchtime treat.
But this post isn’t about the fried chicken sandwich. Rather, it’s about the slaw that paired so brilliantly with the crunchy, moist chicken.
Now that is is finally spring in DC, our typical meals at home have deviated from soups and broths into lighter fare (helps trim down the winter waistline as well). Conventional salads just get boring at some point, so I took the opportunity over Easter weekend when our friends, Josh and Eileen, had us over to recreate and modify the slaw from memory. Josh has since asked for the recipe and made it again.
It’s a very simple recipe that creates a large batch. It is delicious to eat by itself, but we’ve also been using it as a topping on tacos.
Veggie Slaw with Honey Dijon Vinaigrette
Slaw:
- Cabbage (half)
- Medium red onion
- Carrots x3
- Jalapenos x2 (seeded and sliced thinly)
- Parsley (1/2 cup, chopped)
Dressing:
- Dijon/Honey mustard (4 T)
- Apple cider vinegar (2 T)
- Olive oil
- Pepper
Mandolin cabbage, red onion, and carrots. In a large bowl, combine cabbage, red onion, carrots, jalapenos, and parsley.
In a separate bowl, combine mustard, apple cider vinegar. Mix well with egg beater. Gradually drizzle in olive oil and continue to mix until uniform. Add cracked black pepper to taste.
The ratio for vinaigrette classically is 1 part vinegar to 3 parts oil, but I tend to do a bit less oil because I want the slaw the marinate in it and absorb lots of flavor.
Add dressing to slaw and toss well to incorporate. Let sit and chill in fridge before serving.
-D
Renmaicha | 任米茶 