TANGY COLESLAW

By jarren

Ingredients

• 1/3 cup (75 mL) vegetable oil
• 2 tbsp (25 mL) cider vinegar
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) granulated sugar
• 1/2 tsp (2 mL) each salt and pepper
• 1/4 tsp (1 mL) celery seeds.
• 4 cups (1 L) shredded green cabbage
• 3 carrots, grated
• 1 cup (250 mL) grated radishes
• 2 green onions, thinly sliced
• 2 tbsp (25 mL) minced fresh parsley

Details

Servings 4

Preparation

Step 1

In large bowl, whisk together 1/3 cup (75 mL) vegetable oil; 2 tbsp (25 mL) cider vinegar; 1 tbsp (15 mL) Dijon mustard; 2 tsp (10 mL) granulated sugar; 1/2 tsp (2 mL) each salt and pepper; and 1/4 tsp (1 mL) celery seeds.

Add 4 cups (1 L) shredded green cabbage; 3 carrots, grated; 1 cup (250 mL) grated radishes; 2 green onions, thinly sliced; and 2 tbsp (25 mL) minced fresh parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)