This recipe, from chef Josh Wilhelm of Jasper Avenue’s Toast Culture, is tangy and delicious. You could make it with green or red cabbage, or add some shredded carrot or radish for colour. Tastes like spring!
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.