I love this crunchy slaw-salad with grilled or roasted sausages, especially a spicy lamb merguez, but it’s equally delicious with a jammy soft-boiled egg or a hearty slab of Narragansett Creamery Salty Sea Feta perched on top.
Ingredients
- 1 teaspoon Dijon mustard
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon kosher or sea salt
- Freshly ground black pepper to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon hot sauce or cayenne pepper (see note)
- 1 medium shallot, thinly sliced
- 1 tablespoon red wine vinegar
- Kosher salt
- ½ head red cabbage, core removed, thinly sliced (about 6 cups)
- 1 medium beet, well-scrubbed and root end trimmed, grated on the medium holes of a box grater or with the shredding disc of a food processor
- Freshly ground pepper
- ½ cup dried cranberries
- Chopped flat-leaf parsley for garnish
- Chopped toasted nuts (walnuts, pecans, pine nuts or your favorite) for garnish
- Crumbled goat or feta cheese for garnish
Preparation
Add all the vinaigrette ingredients to a clean jar and shake until blended.
In a small bowl, soak the sliced shallot in the vinegar with a pinch of salt. Set aside. In a large bowl, combine cabbage and beets. Season with salt and pepper. Add cranberries and half the vinaigrette. Toss to coat vegetables. Let sit for 5 minutes, add drained shallot and toss again. Taste for seasoning. Add more salt and pepper if necessary. To serve, sprinkle with optional garnishes and additional vinaigrette as desired.
Leftover slaw will keep for 3 days in the refrigerator and makes a great addition to a tuna sandwich or hot dog.
About this recipe
Note: A full teaspoon of cayenne pepper will result in a spicy vinaigrette so add slowly until you reach your desired heat.
