This slaw is a fresh and unexpected addition to a summer meal. Needs about one 2-lb cabbage. Serves 8
adapted from Bon Appétit
In the farmstand: honey, olive oil, cabbage, onion greens, cherry tomatoes
Ingredients
- 2 T sherry vinegar
- 3 T cider vinegar
- 1 1/2 T honey
- 1 T mustard seed
- 1 1/2 T Dijon mustard
- 2/3 c olive oil
- 12 c cabbage thinly sliced
- 1 c onion greens thinly slice
- 1 pt cherry tomatoes halved
Instructions
Whisk first 5 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, greens, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.
[ Posted in Salad | Tagged gluten-free, quick & easy, summer salad, summer side, vegan ]
