Cole Slaw

 Prep Time: 15 minutes                  Number of Servings: 6-8

 Salad Ingredients:

5 cups of shredded cabbage, a combination of  green and red cabbage
1 cup (250 mL) shredded carrots, about 2 or 3 medium carrots
½ cup (125 mL) finely chopped green onions
1/2 cup (125 mL) very thinly sliced fennel
2 celery stalks, thinly sliced
1 ½ cups (375 mL) fresh and/or dried fruit, such as fresh, canned or dried pineapple; fresh or dried mango or papaya pieces; dried cantaloupe pieces; fresh or canned mandarin orange segments; fresh apple or pear chunks; or raisins

3 tablespoons (45 mL) chopped fresh cilantro

Dressing Ingredients:

1 teaspoon (5 mL) Dijon mustard
3 tablespoons (45 mL) apple cider vinegar
2 tablespoons (30 mL) granulated sugar
3 tablespoons (45 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) good quality mayonnaise
1/3 cup (85 mL) sour cream

2 tablespoons (30 mL) shredded red onion
1 teaspoon (5 mL) Kosher salt, or celery salt
Freshly ground black pepper

Method:

1.  Prepare the vegetables and fruit  (except for the cilantro) and toss together in a large salad bowl.
2.  Prepare the dressing:   In a small bowl, whisk together  the mustard, vinegar, and sugar; whisk in the oil, and then the mayonnaise and sour cream.
3.  Stir in the shredded red onion and  seasonings.  Adjust seasonings to taste.
4.  Pour dressing over salad ingredients and mix well.   Stir in the chopped cilantro.
5.  Garnish with extra cilantro, or with fennel fronds.