This slaw with tangy dressing is good with scallops, baked ham, steak or pork chops.
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1/2 head Napa cabbage
- 3/4 cup golden raisins
- 1/2 cup chopped toasted walnuts
In a large bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. Core cabbage and thinly slice. Toss with dressing and raisins, then top with walnuts.