Julia Child’s Harlequin Coleslaw
For 6 to 8 people
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced green apple
1/4 cup minced scallions
1 cucumber, peeled, halved, seeded, and diced
1/4 cup chopped parsley
Flavorings (Dressing):
1/2 tablespoon Dijon mustard
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon caraway seeds
1/4 teaspoon celery seeds
1/2 cup mayonnaise (optional)
Mix Dijon mustard with cider vinegar, salt, sugar, caraway seeds and celery seeds.
Toss together salad ingredients with dressing.
Let sit 20 minutes.
Fold in mayonnaise (if desired).
Source: Parade Sunday newspaper magazine, Aug 26, 1984.
From 1982 to 1986 Julia Child was the Food Editor of the Parade magazine.