This is my standard winter salad. I store both cabbage and carrots in plastic bags in our fridge and they stay crisp and firm for months. The bright purple of the cabbage and the orange of the carrots makes for a little ray of sun on the dinner table in mid-winter!
2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon or lime juice
1 small clove garlic, minced
1 tablespoon minced fresh chile to taste (optional—I use a little cayenne powder instead)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
2 medium carrots, shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley or cilantro leaves
1. To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.
2. Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.
– Mark Bittman, How to Cook Everything Vegetarian