Ingredients
1/3 cup golden raisins
1 small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise
2 medium carrots, shredded (2 cups)
1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)
1/3 cup cider vinegar
1/4 cup honey
2 tablespoons spicy stone-ground mustard, preferably Creole, or spicy brown mustard
1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
Preparation
Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.
Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.
