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Coleslaw Cups
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10 Servings
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 head napa cabbage, 20 leaves left whole and the rest shredded [about 5 cups]
1/2 head red cabbage, shredded [about 5 cups]
1/2 head green cabbage, shredded [about 4 cups]
1/2 cup chopped flat-leaf parsley
2 teaspoons celery seeds
1. In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside. 2. In a large bowl, combine the shredded napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat. 3. Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.
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