Recipe courtesy of Susan Nye
Number of Servings
1 T. Dijon mustard
1 tsp. honey
1 tsp. Worcestershire sauce
Kosher salt and freshly ground pepper to taste
1/4 c. extra virgin olive oil
6 oz. coleslaw mix or cabbage cut in thin ribbons
6 oz. broccoli slaw
4 radishes, finely chopped
1-2 carrots, grated
1/2 cucumber, finely chopped
2-3 scallions, trimmed and thinly sliced
1-2 T. parsley
Preparation - Directions
Make vinaigrette: Put vinegar, mustard, honey and Worcestershire in a jar with a tight-fitting lid. Season with salt and pepper and shake to combine. Add extra virgin olive oil and shake until smooth.
Put vegetables and parsley in large bowl and toss to combine. Drizzle with enough vinaigrette to lightly coat and toss. Let slaw sit in the refrigerator for two to four hours to combine the flavors.
Store extra vinaigrette in the refrigerator.