Shredded Carrot Slaw with Curry Dijon and Pistachios
Coleslaw has never been this exciting! Our twist on the all-too-common coleslaw will open your eyes (and appetite) for what is possible for this familiar dish.
1/2 small red onion, thinly sliced
1 tsp ground cumin
1 tsp group coriander
1 tbsp. SMAK DAB Curry Dijon, White Wine Herb, or Hot Honey Jalapeno Mustard
3 tbsp. fresh lemon juice
1 tbsp. grated lemon zest
1 tsp honey
1 cup mayo (homemade or Hellman’s)
1 small head Savoy cabbage, sliced into thin ribbons (about 12 loose cups)
2 carrots, peeled and shaved into ribbons (about 2 loose cups)
1/2 cup chopped mint
1/4 cup toasted pistachios, coarsely chopped
Sea salt and feshly ground black pepper
Soak the red onion in ice cold water to mellow, about 20 minutes. Drain.
In a bowl, combine spices, mustard, honey, mayo, a good pinch of salt, lemon juice and zest. Stir until well combined.
Put the cabbage, carrots, mint, and onion in a large bowl, and toss the salad with 2/3 of the dressing. Let sit for about 10 minutes to mellow, and drizzle remaining dressing. Sprinkle with chopped pistachios, and a few grinds of fresh black pepper. Season with additional salt and pepper if needed. Serve immediately!