From Jeremy Abbey of Soil2service
Ingredients
Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 2 tablespoons white wine vinegar
- 2 ounces grapeseed oil
- Salt and pepper to taste
Slaw
- 1 cup shredded cabbage
- 1 cup sauerkraut (from The Brinery)
- ½ carrot, shredded
- 1 mini cucumber, sliced thin
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 small garlic clove, minced
Preparation
In a small bowl, thoroughly mix the dressing ingredients together. Taste and adjust seasoning. In a separate bowl, combine the remaining ingredients. Pour dressing over slaw and mix well. Cover and refrigerate for 30 minutes prior to serving.
