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Sweet-and-Spicy Coleslaw
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| Ingredients Serves 10FOR THE SLAW | |
| 1/3 cup | golden raisins |
| 1 small head | napa cabbage, (2 pounds), ribs removed, leaves thinly sliced crosswise |
| 2 medium | carrots, shredded, (2 cups) |
| 1 small | apple, such as Granny Smith, cored and cut into 1/2-inch cubes |
| (1 cup) FOR THE DRESSING | |
| 1/3 cup | cider vinegar |
| 1/4 cup | honey |
| 2 tablespoons | spicy stone-ground mustard, preferably Creole (zatarains.com), or spicy brown mustard |
| 1 large | jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons) |
| 2 teaspoons | coarse salt |
| 1/4 teaspoon | freshly ground pepper |
| 3 tablespoons | extra-virgin olive oil |
| Directions Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving. From Martha Stewart Living, August 2009 | |
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