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Classic Oil & Vinegar Coleslaw

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Classic Oil & Vinegar Coleslaw
Prep: 8min Cook: 12min Serves: 6 Beginner
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A refreshing and tangy coleslaw made with crisp cabbage and carrots, tossed in a simple yet flavorful oil and vinegar dressing.

Ingredients

  • 1 medium Green Cabbage-shredded
  • 2 medium Carrots-grated
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Vegetable Oil
  • 2 tbsp Granulated Sugar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper-freshly ground

Instructions

  1. In a large bowl, combine the shredded Green Cabbage and grated Carrots from the Coleslaw Mix.
  2. In a separate small bowl, whisk together the Apple Cider Vinegar, Vegetable Oil, Granulated Sugar, Dijon Mustard, Salt, and Black Pepper from the Dressing ingredients until well combined and the sugar is dissolved.
  3. Pour the dressing over the coleslaw mix.
  4. Toss thoroughly to ensure all the cabbage and carrots are evenly coated.
  5. For best results, cover the bowl and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Herbaceous Oil & Vinegar Coleslaw with Toasted Seeds

An elevated take on classic coleslaw featuring a vibrant mix of cabbage and radicchio, a more complex vinaigrette with fresh herbs, and the nutty crunch of toasted sunflower and pumpkin seeds.

Ingredients

  • 1/2 head Green Cabbage-thinly sliced
  • 1/2 head Red Cabbage-thinly sliced
  • 1 small Radicchio-thinly sliced
  • 2 medium Carrots-julienned
  • 1/3 cup Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp Maple Syrup
  • 1 tbsp Whole Grain Mustard
  • 1 clove Garlic-minced
  • 2 tbsp Fresh Parsley-chopped
  • 1 tbsp Fresh Chives-minced
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper-freshly ground
  • 2 tbsp Sunflower Seeds
  • 2 tbsp Pumpkin Seeds

Instructions

  1. In a large bowl, combine the thinly sliced Green Cabbage, Red Cabbage, Radicchio, and julienned Carrots from the Coleslaw Mix.
  2. In a small skillet over medium heat, toast the Sunflower Seeds and Pumpkin Seeds from the Topping until fragrant and lightly browned, about 3-5 minutes. Set aside to cool.
  3. In a separate medium bowl, whisk together the Red Wine Vinegar, Extra Virgin Olive Oil, Maple Syrup, Whole Grain Mustard, minced Garlic, chopped Fresh Parsley, minced Fresh Chives, Salt, and Black Pepper from the Dressing ingredients until emulsified.
  4. Pour the dressing over the coleslaw mix.
  5. Toss thoroughly to ensure all vegetables are evenly coated.
  6. Before serving, sprinkle the cooled toasted seeds over the coleslaw. For best flavor, let it sit for 15-20 minutes after dressing.

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Small skillet
  • Mandoline or sharp knife (for slicing cabbage)

Gourmet Shaved Vegetable Slaw with Champagne Vinaigrette and Candied Pecans

An exquisite, texturally rich slaw featuring finely shaved seasonal vegetables, a sophisticated champagne vinaigrette, and the sweet-savory crunch of candied pecans and fresh pomegranate arils.

Ingredients

  • 1/2 head Napa Cabbage-finely shaved
  • 1/2 head Purple Cabbage-finely shaved
  • 1 small Fennel Bulb-finely shaved
  • 2 small Heirloom Carrots-finely shaved (various colors)
  • 1/2 cup Fresh Parsley Leaves-roughly chopped
  • 1/4 cup Champagne Vinegar
  • 1/4 cup White Balsamic Vinegar
  • 1/2 cup High-Quality Extra Virgin Olive Oil
  • 1 tbsp Shallot-finely minced
  • 1 tsp Pure Maple Syrup
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp White Pepper-freshly ground
  • 1/2 cup Candied Pecans-roughly chopped
  • 1/4 cup Pomegranate Arils

Instructions

  1. In a very large bowl, combine the finely shaved Napa Cabbage, Purple Cabbage, Fennel Bulb, Heirloom Carrots, and roughly chopped Fresh Parsley Leaves from the Shaved Vegetables. For best results, use a mandoline for ultra-thin slices.
  2. In a medium bowl, whisk together the Champagne Vinegar, White Balsamic Vinegar, High-Quality Extra Virgin Olive Oil, finely minced Shallot, Pure Maple Syrup, Fine Sea Salt, and freshly ground White Pepper from the Champagne Vinaigrette until thoroughly emulsified and glossy.
  3. Pour the Champagne Vinaigrette over the shaved vegetables.
  4. Gently toss the slaw using tongs until all the vegetables are lightly and evenly coated with the dressing. Avoid over-mixing to maintain the crisp texture.
  5. Allow the slaw to sit for 10-15 minutes at room temperature to allow the flavors to meld and the vegetables to slightly soften.
  6. Just before serving, fold in the roughly chopped Candied Pecans and Pomegranate Arils from the Garnish. Serve immediately to enjoy the freshest texture.

Equipment

  • Very large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Mandoline slicer (highly recommended)
  • Tongs