Fireworks slaw

20 Servings

Ingredients

Quantity Ingredient
1 tablespoon Pommery mustard
2 teaspoons Dijon style mustard
2 mediums Shallots, finely diced
2 tablespoons Chopped fresh thyme
⅓ cup Champagne vinegar
1 cup Canola oil
1 medium Green cabbage, shredded
2 mediums Carrots, julienned
1 medium Red bell pepper, julienned
1 medium Yellow bell pepper/julienned
1 medium Jicama, peeled;shredded
1 medium Red onion, thinly sliced
1 small Beet (raw), peeled, shredded
1½ teaspoon Salt
½ teaspoon Black pepper

Directions

Mix together the mustards, shallots, thyme and vinegar. Slowly whisk in the canola oil to emulsify the dressing.

Toss the dressing with the vegetables and season with salt/pepper to taste.

Signature Dish: Chef Becky Foulk of Fresh Fields, Vienna Va.

Washington Post - Year unknown. ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.

++

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98

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