Spicy Coleslaw

This stack of new to me cookbooks is making me so happy! They are all by my all time favorite cookbook author, Mark Bittman. I have been cooking from his various incarnations of How To Cook Everything for over 20 years. I have made literally, dozens of his recipes of over the years and many of those recipes have made it to my favorites list. One of my cooking goals is to have every cookbook Mark Bittman has ever written. Adding these cookbooks to my collection gets me really close to accomplishing that goal.

I made a BBQ Bison roast last night and needed a quick and easy side dish so I made this coleslaw from one of my new Mark Bittman cookbooks. This is not your typical Midwest coleslaw recipe as there isn’t a drop of mayonnaise to be found. Instead Mark Bittman uses a basic vinaigrette to season and sauce the coleslaw. Its a refreshing change from the waterlogged, stodgy coleslaws that I grew up with.

You can use any type of cabbage here. I had some Napa cabbage so that is what I used.

Spicy Coleslaw

Adapted From How To Cook Everything The Basics

1 TBS Dijon mustard

1 TBS Balsamic Vinegar

1/4 cup olive oil

1 1/2 tsp sugar

3 cups cored and shredded cabbage

1 red bell pepper, chopped

1/2 cup scallions, chopped

salt and pepper, to tast

Whisk the mustard and vinegar together in a small bowl. Slowly, whisk the oil into the the vinegar/mustard mixture. Once the oil is combined add the sugar and whisk until dissolved.

Combine the cabbage, peppers, and scallions, toss with the dressing. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

Ginger – Lime Coleslaw (Whole 30)


Hey Guys, just a quick note to let you know I am going to be taking a little break for a while.  Both my best friends are going through some deep shit right now and I need to focus on being there for them in whatever way they need me to.  Right now, I only plan on being gone until September 1st but as I have have no idea how everything is going  to play out,  I reserve the right to extend that a bit.  Just know, that however long this takes, I will be back.

Ginger - Lime Coleslaw

1 cup shredded green cabbage

3/4 cup shredded carrot

1/2 cup shredded red cabbage

2 TBS chopped green onions

1 1/2 TBS lime juice

1 TBS olive oil

1 TBS chopped fresh cilantro

3/4 tsp grated ginger

1/4 tsp salt

pinch red pepper flakes

Combine all ingredients in a medium sized bowl; mix well.  Let stand 10 minutes before serving.

Tangy Coleslaw

IMG_0649I don’t mind mayonnaise based salads when they go directly from the refrigerator to the table but mayonnaise based salads freak me out if they have to travel any distance.  Even if I have just seen the salad come out of a cooler packed with ice, I am sure it is going to give me food poisoning.  I know it isn’t logical but mayonnaise based salads bring out my inner hypochondriac.  Whenever I am asked to bring coleslaw to an event I bring a vinaigrette based coleslaw.

You can use any vinaigrette you like on this salad so use your favorite.  I like to embellish my salad with a handful of Craisins and sunflower seeds just before serving it.  I really like that salty, sweet pop of flavor.

Tangy Coleslaw


3 cups shredded cabbage

½ cup shredded carrot


2 ½ TBS white vinegar

2 TBS sugar

2 TBS vegetable oil

1 tsp salt

1 TBS grated or minced onion

Mix all the dressing ingredients together in a small bowl. Put the shredded cabbage and carrots in a medium bowl. Pour the dressing over the cabbage and toss.