Here is a recipe that the Los Angeles Times published from Mustards Grill in Napa. I have the cookbook and love it. I am always looking for interesting sides for summer BBQs and this fits the bill. You could use it as a bed for grilled shrimp or chicken as well. The restaurant serves it with crispy calamari, YUM!
Mustards Grill’s Curried Slaw
2 Tbs prepared Indian curry paste
1 Tbs Dijon mustard
2 Tbs lemon juice
2 Tbs rice vinegar
¼ tsp salt
¾ tsp freshly ground pepper
¼ cup plus 2 Tbs extra virgin olive oil
In a medium bowl, whisk together the curry paste, mustard, lemon juice, vinegar, salt and pepper until the salt is dissolved, about 30 seconds. Gradually whisk in the olive oil, and continue to whisk until fully emulsified. This makes a scant cup of vinaigrette, which will keep for up to 3 days, covered and refrigerated.
Slaw and assembly
4 cups thinly sliced green cabbage (about 1/3 head)
1 carrot, peeled and grated
1 red Fresno or jalapeño chile, seeded and thinly sliced
¼ cup fresh cilantro leaves
2 green onions, white and light green parts, thinly sliced on the diagonal
In a large bowl, toss together the cabbage, carrot and chile.
Stir the vinaigrette to make sure it is emulsified and toss the slaw with just enough to coat lightly; you may not use all of the vinaigrette. Place the slaw in a serving bowl or divide onto plates. Garnish the bowl or servings with the cilantro leaves and green onion.