Bakesale Betty's Cole Slaw
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 5 min | Yield: 4 cups slaw |
The cole slaw recipe originally published in the San Francisco Chronicle. http://articles.sfgate.com/2007-08-01/food/17256578_1_fried-chicken-chicken-breasts-seasoned-flour/2
Ingredients
- 1 tbsp Dijon Mustard
- 1/2 cup Extra Virgin Olive Oil
- 1 medium Red Onion (whole)
- 1 1/4 cups Red Wine Vinegar
- 1 Jalapeno Pepper
- 1/4 cup Parsley
- 4 cups Cabbage, Green
- 2 tsp Kosher Salt
Directions
For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.