Spicy Coleslaw


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More interesting, more flavorful, and far less fat-laden than traditional coleslaw.

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Serving Size / Yield

8 servings


  • 2 Tbs. dijon mustard (no substitutes)
  • 2 Tbs. balsamic vinegar
  • 1/2 C. vegetable oil
  • 1 Tbs. sugar
  • 6 C. red cabbage, cored, shredded
  • 2 red bell peppers, diced
  • 1 C. diced scallions
  • 1/8 tsp. salt
  • 1/8 ts. freshly ground black pepper
  • 1/4 C. minced fresh parsley leaves

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Whisk together the mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine the cabbage, peppers, and scallions, and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve (it's best to let this rest for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours if you like). Just before serving, toss with parsley. Tip: The easiest way to core a head of cabbage is to cut a small cone- shaped section from the bottom, then remove it. To shred head cabbage, first cut it into manageable pieces. Cut across thin sections across the head; they'll naturally fall into shreds. If the shreds are too long, just cut across them. 

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