Shaved Cabbage Salad with Paprika Vinaigrette

(recipe from Food & Wine magazine)

1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced

In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika.  Gradually whisk in the olive oil, then season with salt and pepper.

In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes.  Add 1/2 cup of the dressing and toss well.  Season with salt and pepper and garnish with paprika.  Serve the additional dressing at the table. 

(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)