As common as coleslaw is, I find 95% of restaurants don’t know how to make it with any flavour. When I make it, I usually do a creamy version with some horseradish, garlic, oregano, celery seeds, and sometimes caraway or cumin seeds, with a splash of vinegar. But I wanted to mix it up a bit this time and had wanted to do a coleslaw with vinaigrette.
This was very tangy, so if you prefer one with less punch, add just a smidge of sugar to balance it out.
Coleslaw Vinaigrette
Ingredients
- 2 cups coleslaw mix
Dressing
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1 teaspoon white truffle oil
- 1 teaspoon grainy dijon mustard
- 1/2 teaspoon dried mint
- 1/2 teaspoon celery seeds
- 1/2 teaspoon garlic powder
- S&P to taste
Instructions
- Mix all ingredients in a small bowl and pour over the coleslaw, tossing to mix.
COLESLAW WITH VINAIGRETTE