Slaw With Mustard-Garlic Dressing

The Washington Post, November 5, 2008

• • Course: Side Dish
• • Features: Fast, Healthy

Summary:

The dressing on this quick slaw is reminiscent of the mustard vinaigrette served on salads at Le Steak, a former Georgetown restaurant.

The recipe uses but one-third of a large Savoy cabbage; reserve the remaining cabbage for another use, such as Sauteed Cabbage and Kielbasa.

6 to 8 servings

Ingredients:

• • 1/3 large Savoy cabbage, cut into shreds (9 cups total)
• • 3 medium cloves garlic, minced, then smashed into a paste (1 1/2 tablespoons)
• • 1/3 cup good-quality olive oil
• • 2 tablespoons Dijon-style mustard
• • Salt
• • Freshly ground black pepper
• • 1 medium carrot

Directions:

Place the shredded cabbage in a large mixing bowl.

Combine the garlic, oil and mustard in a small mixing bowl; use a spoon rather than a whisk to stir until a dressing forms; it should not be emulsified. Season with salt and pepper to taste.

Pour the dressing over the cabbage and toss to combine. Adjust seasoning as needed.

Use a vegetable peeler to create 6 or 8 long, thin ribbons of carrot; use these to garnish the slaw. Serve, at room temperature, within the hour.

Recipe Source:

From chef Jacques Pépin.

109 calories, 9g fat, 1g saturated fat, n/a cholesterol, 96mg sodium, 7g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.