From Mark Bittman

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

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)

¼ 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

⅓ cup chopped scallion, more or less

Salt and freshly ground black pepper

¼ cup chopped fresh parsley leaves

Directions at markbittman.com

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