Wednesday, June 16, 2010
The two colors of cabbage make a fun presentation for coleslaw.
2 Tbsp Dijon mustard
2 Tbsp mayonnaise
2 Tbsp vinegar
2 Tbsp canola oil
Salt and black pepper to taste
½ head green cabbage, very thinly sliced
½ head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds, if desired
Mix the mustard, mayonnaise, and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.
Combine the cabbages, carrots, fennel seeds (if using), and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.