Fireworks slaw
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pommery mustard |
| 2 | teaspoons | Dijon style mustard |
| 2 | mediums | Shallots, finely diced |
| 2 | tablespoons | Chopped fresh thyme |
| ⅓ | cup | Champagne vinegar |
| 1 | cup | Canola oil |
| 1 | medium | Green cabbage, shredded |
| 2 | mediums | Carrots, julienned |
| 1 | medium | Red bell pepper, julienned |
| 1 | medium | Yellow bell pepper/julienned |
| 1 | medium | Jicama, peeled;shredded |
| 1 | medium | Red onion, thinly sliced |
| 1 | small | Beet (raw), peeled, shredded |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
Mix together the mustards, shallots, thyme and vinegar. Slowly whisk in the canola oil to emulsify the dressing.
Toss the dressing with the vegetables and season with salt/pepper to taste.
Signature Dish: Chef Becky Foulk of Fresh Fields, Vienna Va.
Washington Post - Year unknown. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98