COLE SLAW WITH GOLDEN RAISIN VINAIGRETTE
2 tablespoons golden raisins
1 tablespoon white-wine vinegar
2 tablespoons vegetable oil
2 tablespoons water
1 tablespoon grated onion
1 teaspoon Dijon-style mustard
2-cups finely chopped cabbage
1 carrot, grated coarse
In a small saucepan combine the raisins, the vinegar, the oil, the water, the
onion, the mustard, and salt and pepper to taste and boil the mixture,
stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth
and in a bowl toss it with the cabbage and the carrot.
Serves 2.
Gourmet magazine July 1993