It’s the season for cabbage. As we’ve moved away from having the initial spring greens around, we have been taking advantage of the cabbage, making different slaws and such. When I saw this recipe for Honey Mustard Coleslaw in the Poor Girl Gourmet cookbook, I knew I had to try it.
Honey Mustard Coleslaw
2 to 2 1/2 lb green cabbage
1/3 c olive oil
1/3 c Dijon mustard
1/3 c honey
Slice the cabbage, either by hand or using the slicing blade on the food processor. In a jar, mix together olive oil, mustard, and honey. Pour over the cabbage and mix together, seasoning with salt and pepper.
Simple. Easy. Great to have alongside some grilled chicken and these Blueberry Cornbread Brie Biscuits from Half Baked Harvest.