Shredded Red Cabbage and Carrot Salad

• 3/4 pound red cabbage, cored and finely shredded
• 1/4 pound carrots, peeled and finely grated
• 1 tablespoon finely chopped flat-leaf parsley
• 1 teaspoon minced fresh chives
• 1 teaspoon minced fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar or white wine vinegar
• Salt
• freshly ground pepper to taste
• 1 small garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients.
2. Drain.
3. Toss together the cabbage, carrots, parsley, chives and dill.
4. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard.
5. Whisk in the oil.
6. Toss with the vegetables and herbs.
7. Taste, adjust seasonings and serve.
8. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

red cabbage, carrots, flatleaf parsley, fresh chives, dill, freshly squeezed lemon juice, sherry vinegar, salt, freshly ground pepper, garlic, mustard, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1013029 (may not work)