This recipe is featured in the newly released cookbook Chic Made Simple by Esther Deutsch.
Like most ever-evolving salads, slaws have been expanded way past the traditional coleslaw. This cabbage slaw boasts a pretty medley of crunchy and colorful tastes and textures. You can slice the yellow pepper very thinly on a mandoline slicer, or chop it into small dice, depending on your preference. Prepare this salad several hours in advance to allow the flavors to mingle.
1/3 cup oil
3 Tbsp. white wine vinegar
3 Tbsp. sugar
1 tsp. Dijon mustard
½ tsp. kosher salt
1/8 tsp. fresh black pepper
1 bag shredded red cabbage
1 large yellow bell pepper, thinly sliced or finely diced
1 cup Craisins
¾ cup slivered almonds, toasted
4 scallions, thinly sliced
2 Tbsp. fresh parsley, finely chopped
Black sesame seeds
1. To prepare the dressing: Place all the dressing ingredients in a jar or cruet and
shake very well until combined.
2. In a large salad bowl, combine the cabbage, yellow pepper, Craisins, almonds,
scallions, and parsley. Toss with the dressing. Refrigerate the salad until ready to
serve. Just before serving, sprinkle with the black sesame seeds.