This crisp, creamy salad is my answer to coleslaw and is a great companion for most grilled meals. I made this with the spice rubbed pork tenderloin, but would be great with burgers or fish sandwiches. I got this recipe from Cooking Light, of course. Oh yea, and use a food processor for the prep.....you will be very happy.
- Combine first 3 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Add mustard to mixture to cabbage mixture, and toss well to coat. Cover and chill 20 minutes. Stir before serving. Yield: 7 servings.