Monday, July 21, 2014

Green Onion Slaw

I served this slaw with pulled pork, and it was the perfect light, acidic side to serve with a richer main dish.  It has great crunch and really brightens up a plate.  I love how the purple cabbage contrasts with the bits of green pretty!  A word of warning -- only make this dish if you like green onions.  I love them, and I really enjoyed the slaw, but my fiance was not such a big fan.  Leftovers do okay, but the slaw is definitely best the first day you make it.

Green Onion Slaw (adapted from Bobby Flay, via Smitten Kitchen)
Serves 6-8

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
1-2 jalapenos (depending how spicy you like it!)
2 T mayonnaise
1/4 cup olive oil
1/4 cup vegetable oil
Salt and pepper
1 small head purple cabbage, finely shredded

1. Combine the green onions, red wine vinegar, jalapenos, mayonnaise, and oils in a blender or food processor and season with salt and pepper.  Blend or pulse until the dressing is emulsified.
2. Toss the cabbage with about half the dressing, and then add more as needed (the amount will depend on the size of your cabbage and how sauce-y you like your slaw).

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