Coleslaw Cups

June 2007
Coleslaw Cups

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Makes: 10 servings

Prep: 25 mins

  • 1 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 head  napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups)
  • 1/2 head  red cabbage, shredded (about 5 cups)
  • 1/2 head  green cabbage, shredded (about 4 cups)
  • 1/2 cup chopped flat-leaf parsley
  • 2 teaspoons celery seeds
  1. In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside.
  2. In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat.
  3. Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.