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Recipe Detail Page
Coleslaw
Early Summer 2019
A simple vinaigrette-dressed slaw provides a tangy complement to the short ribs.
Serves 4
¼ cup (60 mL) vegetable oil
¼ cup (60 mL) cider vinegar
1 tsp (5 mL) packed brown sugar
¼ tsp (2 mL) celery seeds
½ tsp (2 mL) dry mustard
4 cups (1 L) shredded cabbage
½ sweet red pepper halved and cut into thin strips
Salt and freshly ground pepper
1 Whisk together oil, vinegar, sugar, celery seeds and dry mustard in a bowl. Add cabbage and red pepper and toss to coat evenly. Season to taste with salt and pepper. Let stand for at least 30 minutes before serving, or cover and refrigerate for up to 1 day.
2 Let stand at room temperature for 30 minutes, if necessary, stir and check seasoning before serving.
Serves 4
