• Leave the Door Wide Open

    Leave the Door Wide Open

    NO

    4
  • What is Spotify?

    What is Spotify?

    Spotify

    4
  • One Temporary Escape

    One Temporary Escape

    The Naked And Famous

    4
  • Thought Ballune

    Thought Ballune

    Unknown Mortal Orchestra

    4
  • SLAB CITY PROM

    SLAB CITY PROM

    Short Documentary

    4
  • The Reveal

    The Reveal

    TOMS

    4
  • In Rolling Waves

    In Rolling Waves

    The Naked And Famous

    4
  • Sounds Familiar

    Sounds Familiar

    Breaks Co-Op

    4
  • Sun

    Sun

    Strange Babes

    4

Recipes

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Spicy No-Mayo Coleslaw (Mark Bittman)

Spicy No-Mayo Coleslaw (Mark Bittman)

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
1 large red or yellow bell pepper, cored, seeded, and diced or shredded
1/3 cup chopped scallion, more or less
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
To make the dressing, whisk together the mustard and vinegar in a small bowl, along with the garlic and chile. Add the oil a little at a time, whisking all the while.

Combine the cabbage, bell pepper, and scallion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. You can let it sit longer, up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the parsley.

About

Jordan Blady

Hi I’m Jordan. I direct films, commercials and music videos. I grew up in New Jersey but now I live in Los Angeles. Please ask me anything.

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