My good friend Chelsea owns a lovely little boutique gift shop in Westwood, New Jersey. Every time
I visit her there is a new goodie that I just cannot keep my hands off of, and a few weeks ago she introduced me to “The Truffelist” a local, New York company that hand makes all of their products and infuses them with bits of earthy truffle! I wanted the entire line! Butter, oil, salt, honey, and the one I ultimately bought because I can’t buy her whole stock, I need to leave things for you great people, the mustard! Check out Markethouse Local at 172 Center Ave. Westwood, NJ 07675 and tell her Christina sent you!
½ head green cabbage sliced thin
½ white onion sliced thin
1 carrot shredded
3 radishes shredded
1.5 tbsp. Truffleist Mustard
3 tbsp. apple cider vinegar
4 tbsp. extra virgin olive oil
Salt and Pepper
If you don’t want to shred your own slaw feel free to use a pre shredded bag and simply add some thin sliced onion. I really like making my own because I like slicing it VERY thin on a mandolin because I feel it is so much crisper and fresher that way, if you have one, use it, if you don’t, definitely consider purchasing one for under 30 dollars you can get a quality mandolin and be able to do so many awesome things! Think: French fries!
In a small bowl put the Truffleist mustard and apple cider vinegar, quickly whisk in a steady stream of extra virgin olive oil, about 4 tbsp. give or take until the dressing begins to emulsify. If you want you can also add all the ingredients to a blender and hit blend!
Toss the vinaigrette over the shredded slaw and season with some black pepper and a touch of salt.
I really enjoyed this with the corned beef and cabbage pizza but I think it would be a fantastic addition to a grilled chicken sandwich or wrap. If you don’t have truffle mustard, simply swap it out for a nice Dijon mustard or even some spicy brown mustard and a touch of honey! Don't forget our good friends at Markethouse and The Truffleist!