#3361 - Double Cabbage Slaw

(by Shirley McNevich)

1/4 tsp. fresh ground black pepper
1/4 tsp. salt
1 tsp. olive oil
1 tsp. poppy seeds
1 1/2 tsp. fresh chopped dill
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
2 TBSP cider vinegar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

In a bowl add pepper, salt, olive oil, poppy seeds, chopped dill, mustard, honey and cider vinegar--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add a little white sugar and stir again. In a bowl add shredded green cabbage, shredded red cabbage and shredded carrots--toss to mix. Pour the vinegar mixture over the cabbage mixture--toss to coat. If you want the salad wetter, make the vinegar mixture a second time and pour it over the cabbage mixture--toss to coat.