Summer Cabbage Slaw

I have been experimenting with various combinations of vinegar and mustard to create the right mustard vinaigrette for our taste. If you’re tired of salads drowning in dressing, here is a light and easy cabbage slaw recipe using red wine vinegar and Dijon mustard that I’m sure you will enjoy! This recipe generously serves 2 if you’re having the salad as a main course.

cabbage slaw


  • 1 teaspoon Dijon mustard
  • 3 teaspoons red wine vinegar
  • 1-2 teaspoons extra virgin olive oil
  • salt, to taste
  • 1/2 cabbage, shredded
  • 1/2 carrot, julienned
  • 1 generous handful of curly or flat leaf parsley (I prefer curly for this), finely chopped
  • 1 medium jalapeno (or 1/2 green pepper), seeded and thinly sliced


Before we begin, you will need a medium to large salad or mixing bowl. I like to start with the dressing and add everything as I go so that the cabbage can macerate while I prep the other ingredients.

  1. Combine mustard and vinegar and whisk together until combined.
  2. Add salt to taste and mix. If you have a salt mill, give it 4-5 twists and that should be sufficient.
  3. Slowly add olive oil while whisking, until incorporated but be careful not to mix the oil too much as it will result in a bitter taste.
  4. Slice cabbage and put into bowl. Repeat for carrot, parsley and pepper.
  5. Toss the salad so that all the ingredients are evenly coated. Let sit for 15 minutes and enjoy!

You can add more oil, but I would not recommend more than a tablespoon for this recipe or the salad will be too oily.  The amount of dressing you’ll want to make is dependent on the size of your cabbage and the amount of the ingredients you would like to use. As a general rule, I use 3 parts vinegar to 1 part mustard and adjust the olive oil accordingly.

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