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Mustards Grill's curried slaw

Time 15 minutes
Yields Serves 4 to 8
Mustards Grill’s curried slaw
(Glenn Koenig / Los Angeles Times)

Curry vinaigrette

1

In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.

Slaw and assembly

1

In a large bowl, toss together the cabbage, carrot and chile.

2

Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.

Adapted from a recipe in “Mustards Grill Napa Valley Cookbook” by Cindy Pawlcyn with Brigid Callinan. Indian curry paste can be found in many well-stocked supermarkets as well as specialty cooking stores.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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