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| Fireworks Slaw
1 tablespoon Pommery mustard
2 teaspoons Dijon style mustard
2 medium Shallots, finely diced
2 tablespoons Chopped fresh thyme
1/3 cup Champagne vinegar
1 cup Canola oil
1 medium Green cabbage, shredded
2 medium Carrots, julienne
1 medium Red bell pepper, julienne
1 medium Yellow bell pepper/julienne
1 medium Jicama, peeled; shredded
1 medium Red onion, thinly sliced
1 small Beet (raw), peeled, shredded
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper |
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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" <Robert-Miles@usa.net> on Aug 29, 98
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