Empty My Fridge
Classic Vinaigrette Coleslaw!
Ingredientes
- Cabbage · thinly sliced½ cabeça
- Red cabbage · thinly sliced¼ cabeça
- Carrot · grated2
- Scallion · thinly sliced2
- Cherry · dried¼ xícara
- Uva-passa¼ xícara
- Cucumber · thinly sliced½
- Parsley · finely chopped1 colher de sopa
- Lemon
- Dijon mustard2 colheres de sopa
- Hot sauce½ colher de chá
- Garlic · minced1 colher de sopa
- Salt
- Black pepper
- Olive oil¾ xícara
- Balsamic vinegar¼ xícara
Modo de preparo
- 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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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AlhoLimão-sicilianoCebolinhaCenouraRepolhoPepinoUva-passaCereja
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