In this recipe, tart and slightly sweet cider vinegar teams up with honey and Dijon mustard to form a sprightly vinaigrette. It perfectly complements the fruitiness of the green grapes and crisp Asian pear in this fresh take on coleslaw.
- 2 1/2 Tbs. cider vinegar
- 2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/8 plus 1/4 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 1/2 Tbs. extra-virgin olive oil
- 1/2 small head red cabbage
- 1 large Asian pear, halved, cored and cut into thin strips
- 2 cups seedless green grapes, halved
- In a small nonreactive bowl, whisk together the vinegar, honey, mustard, the 1/8 tsp. salt and a few grinds of pepper. Slowly whisk in the olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings with salt and pepper.
- Cut the cabbage half lengthwise into 2 wedges, then cut away and discard the hard core from each wedge. Cut each wedge crosswise into thin shreds.
- In a large bowl, gently toss together the pear, cabbage, grapes, the 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, then drizzle it over the pear-cabbage-grape mixture and toss well. Taste and adjust the seasonings with salt and pepper. Transfer the salad to a shallow bowl and serve immediately. Enjoy in good company!