The truth is, I use this egg-free Caesar dressing on all sorts of things, from romaine to potatoes to kale. But one of my favorite ways to use it is on shredded cabbage, which retains its hydrating crunch in every bite and is the perfect foil for the sharp flavors of the dressing. Instead of croutons, I like to top this with canned crispy onions. Scatter them on the salad just at the end so they don’t lose their crunch.
Caesar Slaw
The truth is, I use this egg-free Caesar dressing on all sorts of things, from romaine to potatoes to kale. But one of my favorite ways to use it is on shredded cabbage, which retains its hydrating crunch in every bite and is the perfect foil for the sharp flavors of the dressing. Instead of croutons, I like to top this with canned crispy onions. Scatter them on the salad just at the end so they don’t lose their crunch.
Ingredients
- ½ large green cabbage, about 1 ½ pounds
- 2 medium carrots, grated on a box grater
- 2 scallions
- ½ cup shredded parmigiano cheese
For the dressing:
- 2 garlic cloves
- 2 anchovies
- 2 tablespoons panko bread crumbs
- 1 ½ teaspoons kosher salt
- 1 teaspoon dijon mustard
- 1 teaspoon coriander seeds, crushed
- 1 lemon
- 1 ½ tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- plenty of freshly cracked black pepper
- ½ cup canned crispy onions or shallots
Instructions
- Cut the core from the cabbage, cut the half cabbage into two pieces, and slice finely crosswise into shreds. Place the shredded cabbage in a serving bowl. Shred the carrot using a box grater, then add that to the bowl with the cabbage along with the chopped scallions and half of the shredded parmigiano. Cover and refrigerate until ready to serve.
- For the dressing, finely grate the garlic on a rasp grater and place in a bowl. Finely chop the anchovies, mashing them into a paste, and add to the bowl along with the salt, breadcrumbs and Dijon mustard. Mix it all together to form a paste. You could also do this in a mini food processor. Use the rasp grater to finely grate the zest from half of the lemon, adding that to the mixture along with 1 tablespoon of the juice. Add the red wine vinegar, then the olive oil. Whisk until smooth. Cover and refrigerate until ready to serve.
- To serve, toss the cabbage and other ingredients with the dressing. Taste for seasoning, and add more salt if needed, or more olive oil if it isn't blending easily. Stir in the remaining parmigiano and top with the crispy onions.
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