Jen & Derek’s Organic Farm: Honey Mustard Coleslaw

Summer is coleslaw season so when carrots made an appearance in my weekly vegetable box from Jen, I went to work with a recipe as soon as I got home.  Green cabbage, carrots, radishes and green onions are a perfect match in this easy summer salad.  14783116824_8f0b13fe3c_z

Honey Mustard Coleslaw

1 small head of cabbage, sliced thinly
2-4 carrots, shredded
a small handful of radishes, shredded (at least 4-6)
4-6 green onions, thinly sliced

For the Dressing:
1/4 cup of olive oil
1/3 cup of cider vinegar
1 tablespoon of Dijon mustard
1 tablespoon of honey (more of less depending on your preference)
1 teaspoon of celery seeds
1/4 teaspoon of salt
lots of fresh pepper

Begin by shaking up your dressing.  Pour over your vegetables and toss the salad well to cover all of the vegetables with the dressing.  Allow the salad to marinate for at least 24 hours and keep in the fridge for up to a week.

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