Curry Slaw

Curry SlawFor the Fourth o’ July, we were asked to bring a slaw-ish side.  While the traditional mayonnaise version is delicious, we decided to go a little less traditional and make a curry slaw inspired by a restaurant in Napa called Mustard’s Grill.  When I made this, I went the super easy route with packaged shredded cabbage, but you can be as simple or gourmet as you choose.

Here’s what you need:

1.5 tablespoons curry powder (I prefer Madras curry powder)

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons rice wine vinegar



1/4 cup + 2 tablespoons olive oil

1 head of green cabbage, thinly sliced (or one bag of shredded slaw – usually includes cabbage + carrots)

1 carrot, peeled and grated (or just use the bagged slaw which includes carrots)

4 green onions, thinly sliced on the diagonal

handful of cilantro, roughly chopped

1 jalapeno or serrano chile, seeded and finely sliced

Here’s what you do:

1.  In a bowl, whisk all the dressing ingredients together, except the oil:  curry powder, mustard, lemon juice, rice wine vinegar and salt and pepper.  Then slowly add the oil, whisking as you go, to emulsify.

2.  In a large bowl, combine the cabbage, carrot, green onion, cilantro chile.  Stir to combine.

3.  Mix about half of the dressing into the slaw and taste to determine if you have enough or want more.  Add more as needed.


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