Green Grape And Red Cabbage Slaw
|Shredded red cabbage||3 Cup (48 tbs)|
|Thinly sliced radishes||1 Cup (16 tbs)|
|Green grapes||7 Ounce, cut into half|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Unsalted dry roasted walnut||2 Ounce, chopped|
|Cider vinegar||4 Tablespoon|
|Vegetable oil||5 Tablespoon (Acceptable)|
|Firmly packed brown sugar||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
In a large bowl, combine cabbage, radishes, grapes, onions and walnuts.
Toss gently and set aside.
In a blender or the work bowl of a food processor fitted with a metal blade, combine vinegar, oil, sugar, mustard, salt and pepper.
Process 20 seconds.
Add to cabbage mixture; toss to coat evenly.
Cover and refrigerate until thoroughly chilled.
To serve as an entree, increase salad portion to approximately 1 cup and add 3 ounces smoked turkey or chicken breast to each serving.