Coleslaw with vinaigrette - Test 3

 https://www.easypeasyfoodie.com/easy-no-mayo-coleslaw-dairy-free-egg-free-vegan/

1 - I was in a situation where making things with dairy and eggs was difficult to refrigerate, so I made this, and it was lovely, what with the tang of the Dijon and the gentle wilting when it sits in the refrigerator for a bit.

2 - I made this again, with apple cider vinegar as the one of choice, and I didn't like it. The apple cider vinegar made it taste like it had gone off! I'll try with the other options and make a single choice.)

3 - Made it with white wine vinegar. Lovely. I didn't have scallions or chives and just did without, and I still quite enjoyed it.

4 - I made it again with white wine vinegar and, I thought, the same quantity of vegetable matter, but the vinaigrette seemed thin, as if there wasn't enough. I will taste it again today in case my taster was off last night.

5 - I reduced the amount of veg but maintained the same quantity of vinaigrette. There may be a little bit too much vinaigrette but it was good. It may be to reduce the vinaigrette by maybe a quarter.

6 - Made it again with this ratio and it really is a very nice recipe.

7 - Yup I think this is the way I like it.

2 1 lbs cabbage (recommended is ½ green cabbage and ½ red cabbage), finely sliced

4 2 large carrots (6oz/170g) (roughly 400g/14oz) grated

4 2 scallions, finely sliced

¼ cup Tbsps vinegar ( apple cider, white wine vinegar, or lemon juice)

1 Tbsp + 1 tsp Dijon mustard

1 tsp salt 

1 tsp pepper

½ cup 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.