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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe from Organic Gardening Magazine. I like it because it features fresh, organic, produce and it is well balanced - not too tangy and not too sweet. A great quality wine or vinegar will also really make a difference in the taste! Ingredients:
2 tablespoons dijon mustard |
2 tablespoons mayonnaise |
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar |
2 tablespoons canola oil |
salt and black pepper |
1/2 head green cabbage, very thinly sliced |
1/2 head red cabbage, very thinkly sliced |
3 carrots, cut into thin strips |
1 teaspoon fennel seed |
pickled jalapeno pepper (optional) |
Directions:
1. 1. Mix the mustard, mayonnaise and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.
2. 2. Combine the cabbages, carrots, fennel seeds, jalapenos (if using), and dressing in the bowl. Toss so that everything is evenly coated and season with more salt and pepper.
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