Apple Slaw

• 1/4 cup olive oil
• 1 heaping teaspoon Dijon or other good-quality mustard, or to taste
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 cups cored and shredded red cabbage (about 8 ounces)
• 8 radishes, chopped
• 2 medium Granny Smith or other tart, crisp apples, cored and shredded or grated
• 1 red onion, chopped or grated
• Salt
• Black pepper
• 1/2 cup chopped fresh parsley

1. Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
2. Add the cabbage, apples, radishes and onion and toss until thoroughly combined.
3. Sprinkle with salt and pepper and refrigerate until ready to serve.
4. (Its best to let the slaw rest for an hour or so to allow the flavors to mellow.
5. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
6. Just before serving, toss with the parsley.
7. Adjust seasoning to taste.

olive oil, lemon juice, honey, red cabbage, radishes, crisp apples, red onion, salt, black pepper, parsley

Taken from cooking.nytimes.com/recipes/1015030 (may not work)