Name: Giardiniera Coleslaw
Total time: 45 min
Ingredients: 1 head green cabbage (2 pounds), quartered, cored, and sliced thin (12 cups); 2 (16-ounce) jars giardiniera , drained and chopped; 2 jalapeño chiles , stemmed and sliced into thin rings; ½ cup extra-virgin olive oil; 2 teaspoons mustard seeds; 1 teaspoon dried oregano; 1 teaspoon fennel seeds , toasted and cracked; 1 teaspoon table salt; 1 teaspoon sugar; ½ teaspoon pepper

Why This Recipe Works

We wanted a mostly pantry-friendly coleslaw that incorporated sharp and tangy giardiniera. We chopped two jars of store-bought giardiniera and added it to thinly sliced cabbage for a vinegary pop without added vinegar. A glug of peppery extra-virgin olive oil balanced out the acidity. To boost the flavor of the bright slaw, we added savory fennel seeds and aromatic dried oregano. For freshness and heat, we incorporated sliced jalapeños. We found that we didn't need to salt the cabbage before dressing. We simply mixed everything together and allowed it to marinate for 30 minutes, just enough time for the cabbage to wilt and the flavors to meld.

Before You Begin

Look for giardiniera that's packed in a vinegar-based brine, not in oil. If you prefer a milder slaw, halve the jalapeños lengthwise and remove the seeds before slicing them. Toast the fennel seeds in a dry skillet over medium heat until fragrant (about 3 minutes) and then remove the skillet from the heat so that the seeds won't scorch. To crack the cooled seeds, place them in a small zipper-lock bag and crush them with a rolling pin or the heel of a skillet.

Instructions

Toss all ingredients together in large bowl. Cover and refrigerate until well chilled, at least 30 minutes. Serve. (Slaw can be refrigerated for up to 3 days.)