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Bon Appétit

Cabbage and Tomato Slaw with Sherry-Mustard Viniagrette

3.6

(8)

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Cabbage and Tomato Slaw with Sherry-Mustard ViniagretteBrian Leatart

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved

Preparation

  1. Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

TagsSlawSaladGreen CabbageCabbageLeafy GreensVegetableGrape TomatoTomatoCherry TomatoScallionOnionRoot VegetableSideDinnerLunchVegetarianGluten FreeDairy FreeNut FreeRawMake AheadEasyNo-CookBon Appétit
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