Ingredients
- 3 tablespoons cider vinegar
- 2 tablespoons whole-grain mustard
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1/2 head Napa cabbage, thinly sliced, about 6 cups
- 6 scallions (white and green parts), thinly sliced
- 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 red apple
- 2 cups watercress leaves
Directions
Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By ackermanamy_6166198
Minneapolis, MN
on August 06, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this to go with burgers. It was ok, but not a hit. It might be better if it sat for a while.
By mshultz_5760048
Phoenix, AZ
on July 13, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I needed something different to serve with grilled tuna- this was great! My family raved. It was very easy to prepare and was a wonderful side on a hot day.
Couldn't find watercess, so I used arugala-worked.
Read all 2 reviews