Spring Fever: Curried Cole Slaw

I have to be honest, I’ve never been a fan of cole slaw. The cole slaw I grew up around was drenched in mayonnaise, completely hiding the wonderful taste of the cabbage and onions. It wasn’t until I first tried Ellwood’s World Famous Vegan Carolina BBQ sandwich topped with their vegan cole slaw that I changed my mind.

I think at that point I was hooked. From there I tried the Asian cole slaw with a heavy dosage of the sweet red cabbage and then on to Ellwood’s raw cole slaw. I officially love cole slaw now and especially the incredible health benefits of cabbage.

This curried cole slaw recipe from California’s Mustards Grill is no exception. Filled with sweet and tangy cabbage, carrots and jalapenos, it’s a modern day twist on a classic recipe. If this doesn’t get you in the mood for spring time porch lunches, nothing will.

Curry vinaigrette
2 tablespoons prepared Indian curry paste

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons organic rice vinegar

1/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/4 cup plus 2 tablespoons extra virgin olive oil

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

Slaw and assembly

4 cups thinly sliced organic green cabbage (about 1/3 head)

1 organic carrot, peeled and grated

1 red Fresno or jalapeño chile, seeded and thinly sliced

Prepared vinaigrette

1/4 cup fresh local cilantro leaves

2 green onions, white and light green parts, thinly sliced on the diagonal

1. In a large bowl, toss together the cabbage, carrot and chile.

2. Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Each of 8 servings: 87 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 90 mg sodium.

Original recipe found at the L.A. Times