Pierre Franeys Coleslaw

• 1 head cabbage, about 1 pound
• 2 medium-size carrots, trimmed and scraped, about 1/3 pound
• 2 tablespoons distilled white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• salt and freshly ground pepper to taste
• 1/2 cup vegetable oil
• 2 teaspoons poppy seeds
• 2 tablespoons finely chopped scallions

1. Cut the cabbage into quarters.
2. Cut away and discard the core.
3. Process the cabbage in the container of a food processor to the desired degree of fineness.
4. The cabbage could be alternately chopped with a knife on a flat surface.
5. Place the cabbage in a mixing bowl.
6. Cut the carrots into quarter-inch rounds.
7. Place the carrots in the container of a food processor and process, or chop the carrots to the desired degree of fineness.
8. Combine the carrots and cabbage.
9. Place the vinegar, mustard, honey, salt, pepper and oil in a mixing bowl.
10. Beat until smooth.
11. Pour mixture over cabbage and carrots.
12. Add poppy seeds and scallions.
13. Blend well and serve.

cabbage, carrots, white vinegar, mustard, honey, salt, vegetable oil, poppy seeds, scallions

Taken from cooking.nytimes.com/recipes/8277 (may not work)