Red and White Cabbage Slaw

(recipe from Marie Claire magazine)

1/4 cup cider vinegar
5 Tbsp. sugar (I used 3 Tbsp. honey)
2 Tbsp. whole-grain Dijon mustard
1/2 tsp. celery seeds
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil (I used half this amount)
1/2 small red cabbage (about 10 oz.), cored and shredded
1/2 small white cabbage (about 10 oz.), cored and shredded
1 large carrot, peeled and grated
1/2 medium red onion, thinly sliced
1/4 cup chopped parsley

In a large bowl, mix together the vinegar, sugar, mustard and celery seeds; season with salt and pepper. Slowly whisk in the oil.

Add shredded cabbage, carrot, onion and parsley, and toss together until coated with dressing.  This keeps well and can be made one day ahead.

(A nice version of slaw.  Simple and flavorful.)