Red Cabbage Cole Slaw - cooking recipe

Ingredients

1/2 small red cabbage (1 3/4 lb.)
1/4 c. plus 3 Tbsp. white wine vinegar
1 Tbsp. mustard
3/4 c. oil
1/3 c. chopped scallion
1 c. toasted walnut halves or pieces (optional)
salt and freshly ground pepper to taste

Preparation

Cut cabbage half in two and cut out core.
Shred cabbage in a food processor or with a large knife and place cabbage in a large bowl.
Pour 1/4 cup vinegar into a small saucepan and bring to a boil.
Pour it over cabbage and toss quickly until well mixed. Whisk mustard with remaining 3 tablespoons of vinegar and salt and pepper to taste in a medium bowl.
Whisk in oil.
Add dressing to cabbage gradually, tossing.
Taste and adjust seasoning.
A short time before serving, add chopped scallions to salad.
Serve sprinkled with toasted walnuts.
Makes 6 to 8 servings.