Shades of Green

This slaw is just so good it would be cruel of me not to share. Cool, crisp, and fresh, it was the perfect foil to Sunday's dark, sweet, savory mole.

I hesitated to share this recipe because I didn't really do anything to it. But the fact of the matter is is that it is so simple and well crafted there isn't really anything to do to it. The only difference in the version I made versus the original recipe is that I used green cabbage instead of red (the store was sold out of red). I'm also including the size cabbage you should use, because a 'head' of cabbage can vary quite a bit.

Without further ado, Green Onion Slaw.

Green Onion Slaw
Recipe by Bobby Flay via Smitten Kitchen

Notes: Onion and cabbage can be prepped ahead of time and held in the fridge. The dressing will separate so it should be made just before serving as per SK's suggestion, though the ingredients can be measured/prepped ahead(chopping green onion, removing serrano stems). Leftovers can be kept a day or two in the fridge and retain flavor, but the dressing will separate and the texture will become less smooth.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles, whole (do not de-seed), stems removed
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head cabbage, finely shredded (red or green, 1.5-2 lbs)
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.