Today’s Secret Recipe comes from Mustards Grill in Napa Valley. This popular restaurant in wine country is known for upscale Californian - New American fare. At Mustards they serve a wonderful curried slaw. The recipe is simple but this dish has a wonderful depth of flavor. It’s 
… It works as a perfect side dish to your BBQ Chichen. Indian curry paste can be found in many well-stocked supermarkets as well as specialty cooking stores.
Enjoy! 
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Mustards Grill’s Curried Slaw
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
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:
- 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
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In a large bowl, toss together the cabbage, carrot and chile.
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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.
Serves 8
Source: LA Times
Until Next Time… Be Well!
Kind Regards,
RSN