Coleslaw with Dijon Vinaigrette
12 Servings
1 head green cabbage
1/2 head red cabbage
2 carrots, cut in fine julienne
1/4 cup coarsely snipped chives
1 cup golden raisins
1 batch Dijon Vinaigrette
Shred the cabbages and place in a large bowl with the carrots, chives, and golden raisins. Toss with enough of the dressing to moisten. Cover and refrigerate at least one hour to allow flavors to blend.
Dijon Vinaigrette
1/2 cup white wine vinegar
1 tablespoon Dijon mustard
2/3 cup vegetable oil
2 tablespoons sugar
1/4 to 1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon celery seeds
Mix all ingredients except celery seeds in blender; blend until smooth. Add the celery seed, pulse a few times.