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Spicy Coleslaw

Ingredients

• 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

Directions

1. Whisk together the mustard, lemon juice, garlic, and chile in a bowl.
2. Drizzle in the oil, whisking constantly, so that the mixture comes together and emulsifies.
3. Trim or pull the outer leaves from the cabbage and then remove the core.
4. Cut the cabbage into halves or quarters, then thinly slice each piece; the slices will naturally fall into shreds.
5. Add the cabbage, bell pepper, and scallions to the bowl and toss to combine.
6. 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.
7. Just before serving, toss the coleslaw with the parsley.
8. Taste and adjust the seasoning with additional mustard, chile, lemon, salt, or pepper.
9. Serve.

Attribution