My son made this for a family get together and it is probably my favorite slaw recipe yet. He used Green cabbage but you could also use Napa cabbage which is softer and sweeter than Green cabbage. The dressing is inspired by a French Vinaigrette recipe provided by Epicurious. The cabbage is thinly sliced as is the red onion. Reserve a handful of the chopped cabbage to use in the Fall Harvest Vegetable Soup recipe.
1 small head green or napa cabbage
1 small red onion
2 teaspoons finely chopped shallots
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoons dijon mustard
1/4 teaspoon salt
- Slice the cabbage very thin and the onion too. Evenly combine them in a serving bowl.
- For the vinaigrette, whisk together the shallots, vinegar and salt. Add the mustard and then drizzle in the olive oil while you whisk vigorously so that it becomes emulsified.
- Pour the dressing onto the cabbage and gently toss.