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Recipe: Fireworks Slaw

Categories: Salads

Yield: 20 Servings

      1 tb Pommery mustard
      2 ts Dijon style mustard
      2 md Shallots, finely diced
      2 tb Chopped fresh thyme
    1/3 c  Champagne vinegar
      1 c  Canola oil
      1 md Green cabbage, shredded
      2 md Carrots, julienned
      1 md Red bell pepper, julienned
      1 md Yellow bell pepper/julienned
      1 md Jicama, peeled;shredded
      1 md Red onion, thinly sliced
      1 sm Beet (raw), peeled, shredded

1 1/2 ts Salt
1/2 ts Black pepper

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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