Mustardy Cole Slaw

Here's another recipe from "Brunch - 100 Recipes from Five Points Restaurang", by Marc Meyer. I've made some very minor changes. It really is a very nice book, I'm really happy with it. It's a gift that keeps on giving, because Per has promised to make me brunch from it every single week. So far, we've tried the Monte Christo sandwich, a great frittata with bacon, asparagus and goat's cheese and this super-tasty mustardy cole slaw that we didn't eat for brunch.

We made this cole slaw for Ywette's birthday party - it's a very nice side, and goes well with a lot of things. I have always had a hard time with mustard, but I must admit that I like it more and more. This is really tangy, and flavorful - very different from a standard sloppy mayo cole slaw.

It's changed a bit from the original - but this version was fab.

Mustardy Cole Slaw

1/2 small head of cabbage
1/2 red onion
1 tbsp salt
3 tbsp dijon mustard
3-4 tbsp white wine vinegar
2-3 tbsp olive oil
2-3 tbsp runny honey
dash of tabasco sauce
black pepper

Slice the cabbage and onion as thinly as possible. Toss with salt in a colander and leave for half an hour.

Whish together mustard, vinegar, olive oil, honey, tabasco and pepper, and toss with the drained cabbage and onion. Season to taste with more salt, pepper, tabasco or honey. Keeps well in the fridge, if you want to prepare it in advance.

Recipe in Swedish:
Senapsstark Cole Slaw