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.
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.