Red Cabbage Cole Slaw

• 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

1. Cut cabbage half in two and cut out core.
2. Shred cabbage in a food processor or with a large knife and place cabbage in a large bowl.
3. Pour 1/4 cup vinegar into a small saucepan and bring to a boil.
4. 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.
5. Whisk in oil.
6. Add dressing to cabbage gradually, tossing.
7. Taste and adjust seasoning.
8. A short time before serving, add chopped scallions to salad.
9. Serve sprinkled with toasted walnuts.
10. Makes 6 to 8 servings.

red cabbage, white wine vinegar, mustard, oil, scallion, toasted walnut halves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603374 (may not work)