Chef Josh Wilhelm, Toast Culture
Grainy Mustard and Maple Dressing
| ¾ c | apple cider vinegar |
| 2 T | lemon juice |
| 2 T | salt |
| 1 T | pepper |
| 1 T | dry parsley |
| 1 T | dry oregano |
| 1 T | smooth Dijon mustard |
| 3 T | grainy mustard (we use our house made maple mustard) |
| 3 T | maple syrup |
| 1 c | olive oil |
| 1½ c | canola oil |
Combine all ingredients except the oils in a mixing bowl or blender. Gradually mix in the oils allowing the mixture to emulsify. Cool and store in the fridge for up to 14 days.
Makes about 1L.
Slaw
| 3 c | sliced green cabbage |
| 1 c | sliced red cabbage |
| 1 c | shredded carrots |
| 2 | Gala apples, sliced (skin on) |
| ¼ c | sliced green onions |
| ¼ c | pickled onions (or raw red onions) |
| ¾ c | grainy mustard and maple dressing |
Toss the dressing with the sliced vegetables and apples.