INGREDIENTS
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrot
½ cup sugar
½ cup apple cider vinegar
1 tsp. whole-grain Dijon mustard
1 tsp. celery seed
½ tsp. kosher salt
Freshly ground black pepper, to taste
½ cup canola oil
Thinly sliced green or red onions, for garnish (optional)
PREPARATION
• In a large bowl, toss together the green cabbage, red cabbage and carrot. Set aside.
• In a medium bowl, whisk the sugar and vinegar until the sugar is dissolved. Add the mustard, celery seed, salt and pepper. Whisk in the oil, until just combined.
• Pour the dressing over the cabbage and carrots. Toss to coat, then refrigerate 30 minutes.
• Garnish with the green or red onions, if desired. Serve cold or at room temperature.
This article appears in June 2015.