One of the most heinous crimes of my childhood was to sass my mama. Still is. Believe me, “talking back” and “being sassy” did not go over well, at all. My sweet little mama is a whole lot of power in a tiny package. One raise of one eyebrow was enough to put the fear of the Lord in my sister and me. I was raised saying “yes, ma’am” and “no, sir.” I’m still pretty old-fashioned that way, although I now simultaneously giggle and grimace when those terms of respect are used with me.
While a sassy child is a definite no-no, this sassy slaw packs just the right amount of panache, with its hearty splash of apple cider vinegar and a double dose of mustard. I suggest making the dressing first, then setting it aside so you can chop your vegetables.
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon mustard powder
- 1/4 teaspoon celery seed
- 2 tablespoons canola oil
- 1/4 large green cabbage (about 1 pound), cored and finely shredded (about 3 cups)
- 1/4 large red cabbage (about 1 pound), cored and finely shredded (about 3 cups)
- 1 large carrot, grated
- 1 green onion, trimmed and chopped
- 1/2 jalapeño chile, cored, seeded, and chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse kosher salt and freshly ground black pepper
In a small saucepan, combine the vinegar, sugar, mustard, mustard powder, and celery seed. Heat over medium heat until the sugar has dissolved. Set aside to cool slightly. Add the oil and whisk to combine.
In a large bowl, combine the green and red cabbage, carrot, green onion, jalapeño, and parsley and toss to combine. Pour over the reserved slightly cooled dressing. Taste and adjust for seasoning with salt and pepper. Refrigerate until chilled, about 15 minutes. Toss, taste and adjust for seasoning again, then serve immediately.
(Reprinted with permission from “Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier.)