A highlight of my Fridays is receiving a weekly basket of fresh vegetables direct from a farm just outside of town. Their red cabbage is to late autumn what zucchini is to summer: sweet, delicious, and just a little too abundant! Here’s an easy recipe to take advantage of such bounty:
3/4 cup vegetable oil
1/2 cup white vinegar
1/4 cup honey
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon ground mustard (or to taste)
8 cups shredded red cabbage
In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.