(2017) Mark Bittman’s Spicy No-Mayo Coleslaw

Recipe Author: Conne Ward Cameron

One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”


2 tablespoons Dijon mustard, or to taste 2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice 1 small clove garlic, minced 1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional) 1/4 cup peanut oil or extra virgin olive oil 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage 1 large red or yellow bell pepper, cored, seeded, and diced or shredded 1/3 cup chopped green onion, more or less Salt and freshly ground black pepper 1/4 cup chopped fresh parsley leaves


To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
Combine the cabbage, bell pepper and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.