Empty My Fridge
Classic Vinaigrette Coleslaw!
Ingredientes
- Cabbage · thinly sliced½ cabezas
- Red cabbage · thinly sliced¼ cabezas
- Carrot · grated2
- Scallion · thinly sliced2
- Cherry · dried¼ tazas
- Raisin¼ tazas
- Cucumber · thinly sliced½
- Parsley · finely chopped1 cda.
- Lemon
- Dijon mustard2 cdas.
- Hot sauce½ cdtas.
- Garlic · minced1 cda.
- Salt
- Black pepper
- Olive oil¾ tazas
- Balsamic vinegar¼ tazas
Preparación
- In a bowl, whisk the Dijon mustard, hot sauce, minced garlic, salt and black pepper until well emulsified.
- Slowly pour in the basil olive oil (or regular olive oil) while whisking constantly to form an emulsion.
- Whisk in the Sicilian lemon balsamic vinegar (or white wine vinegar) and the lemon juice until smooth and well combined.
- In a large bowl, combine all the coleslaw ingredients.
- Pour the vinaigrette over the coleslaw and toss gently until evenly coated.
- Taste and adjust with salt, pepper or hot sauce if needed.
- Cover and refrigerate for at least 1 hour before serving.
Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.
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