This, dare I say it, summer-like weather in CT has inspired me to make something summery for supper tonight, since I’ve heard it will be rainy and cold this weekend. I’m thinking some kind of chicken (which I’ll have to come back and update later), and I just made some Red Cabbage Slaw.
Red Cabbage Slaw
- 1/2 head red cabbage, sliced very thinly (shredded with knife)
- 2-3 medium carrots, peeled and shredded
- slaw sauce (recipe follows)
Mix all ingredients and chill. Serve cold.
- juice of 1 lemon
- 1 clove garlic, crushed
- 2 tsp whole grain mustard
- 1 tsp dijon mustard
- 1 Tbsp honey
- salt and pepper
- 1/2 cup olive oil
Combine all ingredients except olive oil in food processor. Pulse to blend. With machine on, stream in olive oil to emulsify. You could substitue vinegar for lemon juice, but I don’t like it. You can also add some poppy seeds, but I didn’t have any.