Slaw With Mustard-Garlic Dressing 6.000

James M. Thresher for The Washington Post

Nov 5, 2008

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
  • Salt
  • Freshly ground black pepper
  • 1 medium carrot

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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.

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Recipe Source

From chef Jacques Pepin.

Tested by Jacques Pepin.

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