Fireworks Slaw Recipe

Fireworks Slaw Recipe

Yield: 20 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Pommery mustard,
2 tsp: Dijon style mustard,
2 medium: Shallots, finely diced
2 tbsp: Chopped fresh thyme,
1/3 cup: Champagne vinegar,
1 cup: Canola oil,
1 medium: Green cabbage, shredded
2 medium: 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
1 1/2 tsp: Salt,
1/2 tsp: 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" on Aug 29, 98


Source from luhu.jp