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Gallery Sweet-and-Spicy Coleslaw Recipe Summary Servings: 10
Ingredients For the Slaw 1/3 cup golden raisins 1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise 2 medium carrots, shredded (2 cups) 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup) For the Dressing 1/3 cup cider vinegar 1/4 cup honey 2 tablespoons spicy stone-ground mustard, preferably Creole, or spicy brown mustard 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons) 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil
Gallery Sweet-and-Spicy Coleslaw
Recipe Summary Servings: 10
Gallery
Sweet-and-Spicy Coleslaw
Sweet-and-Spicy Coleslaw
Sweet-and-Spicy Coleslaw
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
1/3 cup golden raisins 1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise 2 medium carrots, shredded (2 cups) 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)
1/3 cup cider vinegar 1/4 cup honey 2 tablespoons spicy stone-ground mustard, preferably Creole, or spicy brown mustard 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons) 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons extra-virgin olive oil
Directions
Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.
Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.
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All Reviews for Sweet-and-Spicy Coleslaw
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All Reviews for Sweet-and-Spicy Coleslaw
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest