Recipe information
Yield
8 Servings
Ingredients
1
/3 cup Sherry wine vinegar
3
tablespoons honey
2
tablespoons mustard seeds
1
1/2 tablespoons Dijon mustard
2
/3 cup olive oil
12
cups thinly sliced green cabbage (from about one 2-pound head)
10
green onions, thinly sliced
12
ounces grape tomatoes or cherry tomatoes, halved
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Preparation
Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.