Grated Cabbage Salad

• 1 medium-size green savoy cabbage
• 1 teaspoon mustard
• 2 tablespoons vinegar
• 1/2 cup vegetable oil, approximately
• Salt and freshly ground black pepper to taste

1. Quarter the cabbage, remove core and slice very thinly with a knife.
2. Combine the mustard, vinegar, vegetable oil, salt and pepper.
3. Toss the vinaigrette into grated cabbage at last minute before serving.

green savoy cabbage, mustard, vinegar, vegetable oil, salt

Taken from cooking.nytimes.com/recipes/2785 (may not work)