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Life is Beautiful Blog

Bakesale Betty's Coleslaw

Lauren Brookhart

If you've ever been lucky enough to dine at Oakland's Bakesale Betty, you know what we're talking about - scrumptious strawberry shortcake, finger-licking good fried chicken sandwiches and mouth-watering pumpkin bread. If you haven't, we highly recommend stopping by their Temescal location to try! But in the meantime, here is their delicious coleslaw recipe to tide you over until then.

Servings: 6

INGREDIENTS

  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 small red onion (sliced very thin)
  • 1/2 cup red wine vinegar
  • 1/2 green cabbage (core and outer leaves removed; sliced very thin)
  • 1/4 cup chopped parsley
  • 2 jalapeño chiles (cut in half lengthwise; sliced crosswise)
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt

DIRECTIONS

For the vinaigrette:  mix the Dijon, red wine vinegar, and salt in a small bowl.  Whisk in the olive oil.

For the coleslaw: In a small bowl, cover sliced onions with red wine vinegar, allowing to macerate for 5 minutes. Drain off vinegar, discard and add onions to a medium mixing bowl along with cabbage, parsley, jalapeños, cilantro, salt and enough vinaigrette to moisten. Combine all ingredients and adjust seasoning.

This recipe was shared by Kaiser Permanente's Food for Health, Recipes for Life.