| Cuisine: American | Type: Salad | Serves: 6 |
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Source:
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Cook This Not That (Green) |
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Attributes:
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Comments:
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Spicy and lighter than the norm |
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Serving Suggestions:
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Ingredients:
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2 tbs. Dijon mustard 2 tbs. mayonnaise 2 tbs. vinegar (red wine, white wine or cider) 2 tbs. canola oil salt and black pepper to taste 1/2 head green cabbage, very thinly sliced 1/2 head red cabbage, very thinly sliced 3 carrots cut into thin strips or julienned 1 tsp. fennel seeds picked jalapeños optional |
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Instructions:
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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, jalapeños (if using) and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper. |
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Related recipes:
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None |
2016-04-19