- 2 tablespoons Dijon-style mustard, or more to taste
- 2 tablespoons fresh lemon juice, or more to taste
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh chile, or more to taste, optional
- 1/4 cup vegetable oil
- 1 medium Napa cabbage
- 1 large red bell pepper, cored, seeded, and chopped
- 4 medium scallions, chopped
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves for garnish
- Whisk together the mustard, lemon juice, garlic, and chile in a bowl.
- Drizzle in the oil, whisking constantly, so that the mixture comes together and emulsifies.
- Trim or pull the outer leaves from the cabbage and then remove the core.
- Cut the cabbage into halves or quarters, then thinly slice each piece; the slices will naturally fall into shreds.
- Add the cabbage, bell pepper, and scallions to the bowl and toss to combine.
- Sprinkle with salt and pepper and refrigerate for at least 1 hour to let the flavors mellow and the cabbage soften and exude some juice.
- Just before serving, toss the coleslaw with the parsley.
- Taste and adjust the seasoning with additional mustard, chile, lemon, salt, or pepper.