Sassy Slaw with Citrus-Sherry Vinaigrette

• •0.5 head green cabbage, medium
• •0.3 head red cabbage, small
• •2 carrots, medium
• •0.5 red bell pepper, medium
• •0.3 red onion, small
• •0.3 cup fresh parsley, chopped
• •0.3 cup extra virgin olive oil
• •3 tablespoon sherry vinegar
• •2 tablespoon orange juice, freshly squeezed
• •1 tablespoon lemon juice, freshly squeezed
• •0.5 teaspoon orange zest
• •1 clove garlic, minced
• •1 teaspoon Dijon mustard
• •1 teaspoon honey or maple syrup
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground

Instructions

1. 1

   Prepare the slaw vegetables: Using a sharp chef's knife or a mandoline, finely shred both the green and red cabbage. Aim for thin, uniform strips. Peel and julienne or grate the carrots. Thinly slice the red bell pepper into strips. Very thinly slice the red onion. Place all prepared vegetables into a large mixing bowl.

2. 2

   Make the Citrus-Sherry Vinaigrette: In a medium bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, sherry vinegar, fresh orange juice, fresh lemon juice, orange zest, minced garlic, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper.

3. 3

   Whisk the vinaigrette vigorously until well combined and slightly emulsified. If using a jar, shake well until thoroughly mixed.

4. 4

   Dress the slaw: Pour the prepared vinaigrette over the shredded vegetables in the large mixing bowl. Add the chopped fresh parsley.

5. 5

   Toss thoroughly: Using tongs or clean hands, gently but thoroughly toss the slaw until all the vegetables are evenly coated with the vinaigrette. Ensure the dressing reaches every strand of cabbage and carrot.

6. 6

   Chill and serve: For best results, cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften while retaining their crispness. Toss again just before serving.

Chef's Tips

• 💡For extra crispness, soak the shredded cabbage and carrots in ice water for 15 minutes before draining thoroughly and mixing with the dressing.
• 💡Adjust the sweetness and acidity of the vinaigrette to your preference. Add a touch more honey for sweetness or a splash more lemon juice for tang.
• 💡This slaw can be made up to 4 hours in advance. If making further ahead, keep the dressing separate and toss just before serving to prevent the vegetables from becoming too soft.
• 💡For a heartier side, consider adding toasted nuts like slivered almonds or pecans, or a sprinkle of dried cranberries or golden raisins for extra texture and sweetness.