Simple Coleslaw with Vanilla Bean Vinaigrette

Coleslaw with Vanilla Bean Vinaigrette
Serving Bowl of Cole Slaw on an Outdoor Table, Large Metal Serving Spoon. Credit: Mark Thomas/Getty Images
    30 mins
Ratings

 Let's face it. Coleslaw doesn't carry that sexy, let me have it food appeal that other vegetable-based dishes have such as this Kale Salad with Garlic and Tarragon Vinaigrette with all the fixins' (you know bacon, cheese, etcetera). But Coleslaw doesn't have to imitate that limp, mayo flooded mess you get at say a fast food joint. 

And besides the flood of mayo that gives you nightmare, coleslaw can also LOOK bland and unappetizing depending on which colors you decide to bring out. One of my pet peeves is that these fast food joints (or any place for that matter) neglect the use of Purple Cabbage. And why? Purple Cabbage gives the aesthetics of the slaw some beauty and something to marvel at. Purple cabbage is also used to make blue kraut, which is a sauerkraut prepared with this colorful cabbage. In addition to these uses, Cabbage (both regular and purple) are also known to be good sources of vitamins and minerals. 

Coleslaw can be fresh and surprising and delicious all at the same time! This simply Coleslaw with Vanilla Bean Vinaigrette will change your mind about coleslaw no doubt. It has seeds freshly scraped from Vanilla Beans that get swirled into a sea of champagne vinaigrette, olive oil, and minced garlic. 

What You'll Need

  • Coleslaw:
  • 3 cups shredded cabbage
  • 3 cups shredded purple cabbage
  • 1 cup shredded carrots
  • Dressing:
  •  3/4 cup extra-virgin olive oil
  • 5 Tablespoons Champagne Vinegar
  • 1/2 Teaspoon minced garlic
  • 1/4 Teaspoon salt
  • Seeds from 1 Vanilla Bean 

How to Make It

Start by mixing the extra-virgin olive oil and vanilla bean seeds in a small saucepan. In order to infuse the oil, you must heat the mixture over medium-high heat until just before it boils. 

When it comes to a low simmer, remove from heat and allow the mixture to sit until cooled. When cooled, strain seeds out of oil with a fine mesh sieve. 

Transfer infused oil into a food processor with the champagne vinegar, minced garlic, and salt.

Pulse until ingredients are well mixed. (For this step you can also use an immersion blender if you have one). The dressing can be refrigerated to chill at this point or directly added to the cabbage mix.

In the medium-sized mixing bowl that holds the cabbage, drizzle and coat the entire shredded mixture with the fresh vinaigrette. Garnish with some sliced almonds if you desire and serve.

STORAGE: Due to the sensitive nature of cabbage, coleslaw does not keep for very long. If you would like to savor the rest of the delicious slaw, keep in an airtight container in the refrigerator for up to 30 hours. At this point either eat or compost. Enjoy!