Tri-Color Honey Slaw

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Makes enough to bring to a pot luck!
Ingredients: 1 head red cabbage cored and shredded 1 head white cabbage cored and shredded 2 large carrots peeled and grated
Vinaigrette: 1 cup cider vinegar 1 cup vegetable oil 1 cup honey 3 tablespoons mustard seeds salt and pepper to taste
Directions: In a large bowl combine the ingredients for the vinaigrette with a whisk. Add cabbages and carrots. Cover and refrigerate for 2-3 hours or until the cabbage is wilted but still crunchy. Do not mix a day ahead because the colors will bleed.
Pairs Well With:

Sauvignon Blanc

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