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Becker Coleslaw

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Becker Coleslaw

Cuisine:World

Course:Side Dish

20m prep 0s cook 20m ready

A crunchy coleslaw made with cabbage, carrot, radishes, celery, and parsley, dressed with vinaigrette or a vinaigrette-mayonnaise blend.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ½ small head green or red cabbage (about 1 pound)
  • 1 large carrot, diced
  • 10 radishes, diced
  • 1 celery rib, diced
  • ½ cup lightly packed, chopped parsley
  • 2 to 3 dashes hot pepper sauce
  • Grated zest of 1 lemon
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • ½ small head green or red cabbage (about 1 pound)
  • 1 large carrot, diced
  • 10 radishes, diced
  • 1 celery rib, diced
  • ½ cup lightly packed, chopped parsley
  • 2 to 3 dashes hot pepper sauce
  • Grated zest of 1 lemon
  • 1 Up to ¾ cup Vinaigrette or ½ cup Vinaigrette mixed with ½ cup mayonnaise

Let's Cook

  1. Step 1.

    Remove the outer leaves and core from: ½ small head green or red cabbage (about 1 pound)

  2. Step 2.

    Cut the cabbage into ¼-inch dice (you should have 4 cups). Combine in a large bowl with: 1 large carrot, diced; 10 radishes, diced; 1 celery rib, diced; ½ cup lightly packed, chopped parsley; 2 to 3 dashes hot pepper sauce; Grated zest of 1 lemon

  3. Step 3.

    Combine, then toss until barely coated with: Up to ¾ cup Vinaigrette or ½ cup Vinaigrette mixed with ½ cup mayonnaise

  4. Step 4.

    Cover and refrigerate until chilled.

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