Green Onion Coleslaw

For the past month, I have been hard at work on a cookbook.  It was a project that I felt passionately about last Passover, when I realized that there needed to be a better Passover cookbook out there.  Then some things happened (planned a wedding, started the adoption process, had a wedding, started a new job, opened a cafe - you know, the usual), and the project fell to the wayside.  Now, with Passover looming around the corner, I picked it up again, hoping to have something by the start of the holiday.

The great thing about putting together a cookbook is that you have to try a lot of recipes.  And, since it's a Passover cookbook, I've really had to rack my brain for inventive dishes free of chametz and and kitniyot.  Bright dishes that just scream of spring.  This slaw, for example.

I love this coleslaw.  I didn't think I would ever write that sentence.  Until I took the plunge and made this recipe, I had actually never eaten coleslaw in my life.  My mind was filled with images of soggy piles of cabbage, dripping in mayo, tasteless goop taking up room on my plate full of fries.  This may be an unfair categorization, but it just never appealed.

This salad couldn't be further from my nightmare image of slaw.  Green onions and Serrano peppers make it a bright, spicy dish that is held together by just enough mayo to be considered a slaw.  I make it almost anytime I make shrimp tacos or pulled pork, which obviously would not be the best pairing for Passover.  But it would work just as nicely next to some grilled chicken or fish.

If you're making plans for Passover, stay tuned.  I'll feature recipes from my cookbook in the coming weeks.

Green Onion Coleslaw

Serves 4 to 6

1 medium cabbage, cored and thinly sliced

1 c chopped green onions

2 Serrano peppers, seeded and chopped

2 T mayonnaise

1/4 c olive oil

salt and pepper

Place sliced cabbage in a medium bowl.  Place green onions, peppers, and mayonnaise in food processor.  With food processor on, drizzle oil into the mixture.  Continue blending until dressing is completely combined.  Toss cabbage and dressing together, and season generously with salt and pepper.