1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 teaspoon salt
a pinch of ground pepper
1/4 cup vegetable oil
20 ounces of shredded cabbage, about 1/2 of the giant ones we got
3/4 cup or toasted almonds, chopped
3/4 cup dried cranberries
Green onions or chives from the garden
Add the vinegar, mustard, salt, and honey and mix well.
Slowly whisk in the oil, keep a constant whisk going and very tiny amounts of oil until the 1/4 cup of oil is gone. Add the chives and cranberries.
Thinly slice the cabbage and add it on top of the dressing.
Stir to combine to the dressing with the cabbage. Coat it well. Let this sit in the fridge for at least 30 minutes. When you remove it stir in the almonds and serve.
Tonight’s slaw was awesome. It was crunchy, tangy, and sweet. The dressing wasn’t heavy at all but really flavorful. This is a good one for any meal from the grill, great to bring to a party, or a fun suggestion for what to do with a cabbage bigger than your head.