Coleslaw with vinaigrette

Goes nicely with Pierogi Casserole or Cornmeal Souffle.

1 lbs. cabbage (recommended is ½ green cabbage and ½ red cabbage), finely sliced

2 large carrots (6oz/170g) grated

2 scallions, finely sliced

¼ cup (60g) Tbsps vinegar white wine vinegar

1 Tbsp + 1 tsp (25g) Dijon mustard

1 tsp salt 

1 tsp pepper

½ cup (100g) good olive oil

1. Prepare all the vegetables and mix in a large bowl.
2. Put the remaining ingredients in a small jar, screw on the lid tightly and shake until emulsified, just a few seconds.
3. Pour the dressing over the vegetables and mix together thoroughly.