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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