A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump golden raisins.
Look for a head of napa cabbage with tender, lettucelike leaves.
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Don't use all dijon for this recipe! I used half stone ground and half dijon, and it was way too mustardy. I think all stone ground might have been fine, or maybe 1/3 the amount of dijon. Otherwise, this is a nice basis for a salad.
This is yummy! My search for the perfect cole slaw has ended. I chop the vegetables and prepare the dressing the night before. Then just combine everything the next morning about 2 hours ahead of serving to let the flavors mellow.