“Per the Miami Herald: the dressing on this quick slaw is reminiscent of the mustard vinaigrette served on salads at Le Steak, a former Georgetown restaurant (a great place). Sounds just right for a fast supper with a thick grilled steak.”
READY IN:
13mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the shredded cabbage in a large mixing bowl. Combine the garlic, oil and mustard in a small mixing bowl; use a spoon rather than a whisk to stir until a dressing forms; it should not be emulsified. Season with salt and pepper to taste.
  2. Pour the dressing over the cabbage and toss to combine. Adjust seasoning as needed.
  3. Use a vegetable peeler to create 6 or 8 long, thin ribbons of carrot; use these to garnish the slaw. Serve, at room temperature, within the hour.

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