Red and Green Cabbage Salad

• 1/2 small green cabbage, about 3/4 pound
• 1/2 small red cabbage, about 3/4 pound
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 1 tablespoon oil, preferably walnut oil, although corn oil may be used
• 3 tablespoons corn, peanut or vegetable oil
• 2 tablespoons finely chopped shallots
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Cut away and discard the core of both the green and red cabbage.
2. Cut away the tough bottom or center portions of the outer leaves.
3. Shred the cabbage pieces as finely as possible.
4. There should be about 4 cups of each color.
5. Put the mustard and vinegar in a mixing bowl large enough to hold all the cabbage shreds.
6. Start beating with a wire whisk.
7. Add the oil or oils while beating with the whisk.
8. Stir in the shallots and add salt and pepper to taste.
9. Meanwhile, bring enough water to the boil to cover the cabbage when it is added.
10. Add the cabbage and bring to a full rolling boil.
11. Drain immediately.
12. Empty the cabbage into a clean towel or cheesecloth, and when it is cool enough to handle, press to extract as much liquid as possible.
13. Add the cabbage to the mixing bowl with the sauce.
14. Toss to blend.
15. Serve warm or at room temperature.

green cabbage, red cabbage, mustard, redwine vinegar, oil, corn, shallots, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2733 (may not work)