The dressing on this quick slaw is reminiscent of the mustard vinaigrette served on salads at Le Steak, a former Georgetown restaurant.
The recipe uses but one-third of a large Savoy cabbage; reserve the remaining cabbage for another use, such as Sauteed Cabbage and Kielbasa.
Servings: 6 - 8
- 1/3 large savoy cabbage, cut into shreds (9 cups total)
- 3 medium cloves garlic, minced, then smashed into a paste (1 1/2 tablespoons)
- 1/3 cup good-quality olive oil
- 2 tablespoons Dijon-style mustard
- Freshly ground black pepper
- 1 medium carrot
Place the shredded cabbage in a large mixing bowl.
Combine the garlic, oil and mustard in a small mixing bowl; use a spoon rather than a whisk to stir until a dressing forms; it should not be emulsified. Season with salt and pepper to taste.
Pour the dressing over the cabbage and toss to combine. Adjust seasoning as needed.
Use a vegetable peeler to create 6 or 8 long, thin ribbons of carrot; use these to garnish the slaw. Serve, at room temperature, within the hour.
From chef Jacques Pepin.
Tested by Jacques Pepin.
Email questions to the Food Section at firstname.lastname@example.org.