Pierre Franey, that consummate reinterpreter of American cooking, provided this recipe for a Dijon-and-honey spiked coleslaw to The Times in a “60 Minute Gourmet” column in 1990. (It takes much less time to prepare than that.) The result pairs beautifully with any fried seafood and many grilled meats, particularly those scented with soy or curry. It will improve in flavor over the course of a few hours, so it is a good recipe to make in the heat of a weekend day, ahead of an evening barbecue.
Ingredients
- 1 head cabbage, about 1 pound
- 2 medium-size carrots, trimmed and scraped, about 1/3 pound
- 2 tablespoons distilled white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- salt and freshly ground pepper to taste
- ½ cup vegetable oil
- 2 teaspoons poppy seeds
- 2 tablespoons finely chopped scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
306 calories; 28 grams fat; 1 gram saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 89 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut the cabbage into quarters. Cut away and discard the core.
- Process the cabbage in the container of a food processor to the desired degree of fineness. The cabbage could be alternately chopped with a knife on a flat surface. Place the cabbage in a mixing bowl.
- Cut the carrots into quarter-inch rounds. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness. Combine the carrots and cabbage.
- Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl. Beat until smooth. Pour mixture over cabbage and carrots. Add poppy seeds and scallions. Blend well and serve.
20 minutes
Dining and Cooking