A classic coleslaw with a vibrant vinaigrette emulsion that is light and crispy. Fresh white and red cabbage are sliced thin, mixed with grated carrots, sliced cucumbers, dried fruits, and fresh herbs, then dressed with an emulsified vinaigrette made from Dijon mustard, garlic, quality olive oil, and white balsamic vinegar. Best prepared a few hours ahead so the dressing softens the cabbage slightly.
carrotsgrated on the coarse side of a box grater~2 mediumest.
scallionssliced2
European cucumberspartially peeled and sliced thin~1est.
dried cherries~1/3 cupsest.
dried cranberries~1/3 cupsest.
dried raisins~1/3 cupsest.
fresh parsleychopped~¼ cupsest.
lemonzest only, from a microplane grater~1est.
Dijon mustard2 tbsp
hot sauce~1 tspest.
garlicminced or finely grated1 tbsp
salt~½ tspest.
black pepper~¼ tspest.
olive oilbasil-infused, garlic-infused, or plain¾ cups
white vinegarSicilian lemon white balsamic, champagne vinegar, or good quality white wine vinegar; amount to taste to balance the oil~3 tbspest.
fresh lemon juicea touch~1 tbspest.
Steps
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1
Cut the white cabbage in half and remove the core. Using an offset deli knife, slice the cabbage thinly (avoid using a mandoline as it makes the pieces too thin and mushy), then cut the slices in half horizontally so they are not too long.
2
For the red cabbage, cut it in half and slice thinly. Rinse the sliced red cabbage in cold water to remove excess pigment so it doesn't over-color the white cabbage. Add about a quarter of a red cabbage head, adjusting to your preference.
3
Grate carrots using the coarse side of a box grater to maintain a nice texture with visible carrot pieces rather than fine shreds. Add as much or as little as you prefer.
4
Slice two scallions thin. You can add two, three, or more depending on your preference.
5
Add dried fruits: dried cherries, dried cranberries, and dried raisins. Feel free to omit the dried fruits if you prefer.
6
Select European cucumbers which have fewer seeds. Using a peeler, partially peel the cucumber in alternating stripes, then cut it in half lengthwise and slice into thin pieces.
7
Stir in chopped fresh parsley, reserving some for the dressing. Add a small amount of lemon zest using a microplane grater, keeping the grater on top of the lemon rather than the other way around.
8
To make the vinaigrette: In a bowl, combine 2 generous tablespoons of Dijon mustard (the main ingredient), a little hot sauce if desired, 1 tablespoon of minced garlic, a pinch of salt, and black pepper.
9
Begin whisking in olive oil (about a third of a cup) slowly while stirring continuously to create an emulsion. This is the key to a proper vinaigrette.
10
Add another quarter cup of olive oil while continuing to whisk until you achieve a beautiful, creamy emulsion.
11
Add white vinegar (such as Sicilian lemon white balsamic, champagne vinegar, or good quality white wine vinegar) and a touch of fresh lemon juice. The vinegar offsets the fat in the oil while the oil offsets the acidity of the vinegar. Add gradually until you achieve a perfect balance—not too acidic, not too fatty.
12
Taste the vinaigrette and adjust as needed. If it's too fatty, add a little more vinegar; if it's too acidic, add a little more oil. A well-balanced vinaigrette should be tasty enough to drink—that's the real test of a proper emulsion.
13
Pour the vinaigrette over the cabbage mixture and toss well to combine. Prepare this coleslaw 2 to 3 hours (or even the day before) ahead of serving so the dressing gradually softens the cabbage and melds all the flavors together.
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