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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made a few changes, like using rice vinegar instead of cider vinegar, coriander instead of dill, etc. and I like it even better this way. I hope you do, too. Ingredients:
1/2 teaspoon salt |
black pepper |
1 tablespoon rice vinegar |
1 tablespoon vegetable broth |
2 tablespoons dijon mustard or 2 tablespoons creole mustard |
1 tablespoon honey |
1/2 teaspoon tabasco sauce |
4 tablespoons olive oil |
4 cups shredded cabbage |
3 green onions, minced |
1/2 teaspoon coriander |
1/2 teaspoon celery seed |
Directions:
1. In a large bowl, whisk together salt, pepper, rice vinegar, broth, mustard, honey and Tabasco.
2. Slowly whisk in olive oil.
3. Mix in cabbage, green onions, celery seed and coriander; toss to blend.
4. Cover, chll and serve.
5. (If I have time, I like to refrigerate it overnight, so it's a little wilty and well-seasoned the next day!).
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