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Salads, Vegetarian

Mustards Grill's curried slaw

Mustards Grill's curried slaw
Glenn Koenig / Los Angeles Times

Dear SOS: I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go ... Read more

Total time: 15 minutes | Serves 4 to 8

Curry vinaigrette

  • 2 tablespoons prepared Indian curry paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra virgin olive oil

Step 1In 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

  • 4 cups thinly sliced green cabbage (about 1/3 head)
  • 1 carrot, peeled and grated
  • 1 red Fresno or jalapeno chile, seeded and thinly sliced
  • Prepared vinaigrette
  • 1/4 cup fresh cilantro leaves
  • 2 green onions, white and light green parts, thinly sliced on the diagonal

Step 1In a large bowl, toss together the cabbage, carrot and chile.

Step 2Stir 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.

Note: 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.


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