Mustard Slaw

The last post was for a hot cabbage dish. Since I had half a head of cabbage left over... why not a cold slaw? Creamy style isn't my favorite, but I do love mustard. This dish would make a nice salad on a holiday table, and the mustard vinaigrette is a nice accompaniment to savory main dishes.

Mustard Slaw

Toss together:

1 head cabbage, shredded or chopped fine

1/2 bunch kale, washed and chopped fine

1 medium yellow onion, sliced into thin shoestrings

(optional: finely diced celery, julienned jicama, radishes, or even shredded beets)

• Whisk together:
• 1/2 c. vinegar (cider vinegar, white, or rice wine vinegar)
• 1 TBS sweetener of your choice (maple would be good)
• 2 TBS prepared mustard (sweet-spicy, Dijon, or your other favorite)
• 1/2 tsp ground black pepper
• 2 tsp minced garlic
• 1/2 c. olive oil
• 1/2 c. strong vegetable broth or reconstituted bouillon
• Dash cayenne pepper

Combine and serve. Pack it all down and let it marinate overnight for the best flavor development.