Green Onion Slaw

Green Onion Slaw
Bobby Flay

From Deb:

"My only eensy concern about this dressing below is that the next day, it looked a bit gritty. It certainly tasted as good as the first day, but didn’t look as pretty, thus if appearance is a primary concern, I’d just make the dressing right when you need it.

One more slaw suggestion: I always store my chopped cabbage and vegetables and dressing separately, mixing them a few minutes before I serve it so they don’t get watery or soggy."

I thought this was great, didn't have the grittiness issue mentioned above. I did not include the serrano chiles, because I am a baby. Well, correct that, I am married to a spicy-averse man, which then makes me a spice-averse lady.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
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.

Taken from Smitten Kitchen