Cook’s notes: Cole slaw with a vinegar-mustard dressing, instead of heavy mayonnaise. Serves 8.
10 oz bag shredded green cabbage
12 oz bag broccoli slaw
4 Tablespoons (1/4 cup) apple cider vinegar
2 Tablespoons (1/8 cup) dijon mustard
4 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon black ground pepper
1/2 cup extra-virgin olive oil
Make the dressing: Whisk together the vinegar, mustard, sugar, salt, and black pepper. Slowly whisk in the olive oil until well blended.
Combine the cabbage and slaw in a large bowl. Toss to combine. Drizzle the dressing over the slaw and stir until mixed well.
Source: Dressing adapted from Food Network Magazine, July/August 2011