Confetti Coleslaw

By gilligan1963

Ingredients

• Salad:
• 1 small head red cabbage, thinly sliced
• 5 medium carrots, peeled and shredded
• 2 Tbsp kosher salt
• 2 granny smith apples
• 6 scallions(white and green parts), sliced
• 1 bunch watercress
• Dressing:
• 3 Tbsp cider vinegar
• 3 Tbsp honey
• 2 Tbsp dijon mustard
• 1 Tbsp celery seeds
• 4 tsp kosher salt
• freshly ground black pepper
• 1/3 cup olive oil

Preparation

Step 1

Salad: Toss cabbage and carrots with salt in colander. Drain in the sink until vegetables wilt, 1 to 4 hours. Rinse mixture thoroughly in cold water, dry in a salad spinner.

Dressing: Whisk vinegar, honey, mustard, celery seeds, salt and black pepper, to taste, together in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

When ready to serve, toss watercress with remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.