what do you mean, no mayo?

So, my home internet was down last week. which sucked, by the way. however, it did force me to open up one of my many cookbooks, because, remember the napa cabbage from CSA week 1? you know what rocks about napa cabbage? it doesnt go bad and get wilty in 3 days while you try to figure out what to do with it... which is AWESOME...

so anyway, i'm looking at this cabbage, thinking to myself, 'self, if you let this thing go bad when it has clearly tried SO hard to stay good, you are a BAD person...'.

well, thank god for Mark Bittman's How to Cook Everything Vegetarian and the Spicy No-Mayo Coleslaw on page 49... the bonus? i could use week 2's scallions in it as well...

I did change the recipe up, ever so slightly... but that was just due to the ingredients that i had, or rather did not have, on hand... nothing based on my being inventive and creative - who am i to improve on mr bittman???


I didnt particularly expect to love this as i didnt think i was much of a cabbage person, but its pretty damn good! i highly recommend it as an alternative to your typical mayo-based coleslaw next time you need to bring a side dish to a party.

Spicy No-Mayo Coleslaw - Apple Slaw variation
Courtesy of Mark Bittman with modifications by me

2 tbsp Champagne Mustard
1/2 - 1 tsp sirachi sauce, depending on your 'hot' tolerance
2 tbsp cabernet red wine vinegar
1 clove garlic, minced
1 - 2 tsp chipotle chili powder, depending on your 'hot' tolerance
1/4 c olive oil

1 med head napa cabbage, shredded
1 c shredded carrots
1 large granny smith apple, diced small
1/3 c scallions
salt & pepper

1/4 c minced fresh parsley (optional)

in a small bowl, whisk the first 5 ingredients together, then add oil in steady stream while continuing to whisk until well combined.

in a large bowl, combine the cabbage, carrots, apple and scallions and toss with the dressing.

Salt & pepper to taste.

Toss with parsley just before serving. (though i will probably skip that if i ever make this again... i think i just dont love parsley...)

The longer you allow it to sit, the more the 'heat' will build... Mark suggests an hour or so, which should be just enough time for you to transport it to your nearest backyard/rooftop barbeque.

NOTES: the original recipe calls for dijon mustard. i used the champagne mustard and sirachi sauce instead. My guess is that more people have dijon mustard than champagne mustard/sirachi sauce, so this is kind of a big deal...
also, the original recipe calls for 1 tbsp minced fresh chili pepper. I didnt have any chili peppers and i wasnt traipsing back to the store for 1 tbsp of chili pepper... therefore, I used the chipotle chili powder instead. i'm sure you could use regular chili powder as well.

This recipe can be made with almost any type of cabbage and could also be made with cider vinegar or lemon juice in place of the red wine vinegar...

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