This Irish styled coleslaw is a simple vinaigrette based mixture of cabbage, apples, chives, and carrots. The vinaigrette is composed of rapeseed oil, cider vinegar, grainy Irish mustard and sugar. It’s an easy process of grating the ingredients and tossing them in the vinaigrette. The result is fresh with flavors of sweetness and tartness from the apples and vinegar. I’ve always wanted to try coleslaw without mayo and I really enjoyed it. It’s a lot less heavy than mayonnaise based coleslaw. It worked really nicely as an accompaniment for my Corned Beef on Rye sandwich.
(makes about 3 1/2 cups)
- 3 cups savoy cabbage, sliced thin
- 1 medium sized carrot, grated
- 1 bramley apple, grated
- 3 tbsp flat leaf parsley, chopped
- 1 small bunch chives, minced
- 1 tbsp rapeseed oil
- 2 tsp apple cider vinegar
- 2 tsp Irish mustard (or whole grain mustard)
- 2-3 tsp sugar, or to taste
- 1/4 tsp coarse ground black pepper
- salt to taste
- In a bowl, mix the cabbage, carrots, apple, parsley and chives.
- In a smaller bowl, whisk together the oil, cider vinegar, mustard, black pepper, and sugar (adding more of any of the above to taste).
- Pour the vinaigrette over the dry ingredients and toss until evenly coated.