© Confident Cook 2009

www.becomeaconfidentcooks.blogspot.com

 

Ingredients:

1 head green cabbage, shredded

½ head red cabbage, shredded

2 carrots, grated

1 red onion, thinly sliced

½ jicama, grated

4-6 large radishes, grated

½ cup red or yellow bell pepper, chopped very small

 

Dressing:

1 ½ cups mayonnaise

2 tablespoons Dijon mustard

1 tablespoon cider vinegar

2 tablespoons lemon juice

3 tablespoons white sugar

½ teaspoon celery seed

Freshly ground black pepper

Salt

 

PREPARATION:

In a large bowl, combine cabbages, carrots, onion, jicama, radishes and bell pepper.

In a separate bowl, mix together mayonnaise, mustard, vinegar, lemon juice and sugar. Taste, add celery seeds, salt and pepper, adjust seasoning if necessary.

Pour the dressing over the cabbage mixture and toss gently to mix. Allow to chill in refrigerator for no more than ½ hour. Serve immediately.

 

Keep leftover cabbage mixture in a plastic zipper bag in refrigerator. Add dressing only to the salad you plan to serve.

 

Total recipe serves 10-12.