Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
- 3/4 cup canola oil
- 1/2 cup white vinegar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 8 cups shredded red cabbage
- In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Red Cabbage Slaw in Quick Cooking September/October 2002, p43
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