Apple and Mustard Slaw (GF)

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.


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.