Cabbage Salad with Mustard Dressing

From Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 4 or 5 cups finely shredded cabbage
• 2 cups small raw broccoli flowerettes
• 1 carrot, coarsely grated
• 1/4 cup finely minced onion
• 2 tablespoons sliced pimento

Mustard French Dressing

• 2/3 cup oil (preferably part olive oil)
• 1/3 cup vinegar
• 1 tbsp mild prepared mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1 small garlic clove, crushed, or pinch of garlic powder (optional)

METHOD

1. Stir dressing ingredients together to combine. Re-stir or shake in covered jar at serving time.
2. Combine vegetables in medium sized bowl.
3. Add dressing to season and moisten suitably and toss to combine.
4. Add salt and freshly ground pepper to taste.

Serves 5 or 6.