1 pound white cabbage, shaved
1 pound carrots, julienned
1 1/4 cups mayonnaise
6 ounces whole grain mustard
1/2 tablespoon white wine vinegar
Salt and white pepper
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mark Tarbell, (c) Barmouche, 2000