Cabbage and Frisée Salad - Untested

1 - I'm trying to use the frisée lettuce fresh, but mistrust its level of bitterness in terms of desirability to eat. I thought mixing it with sweeter cabbage would help.

4 cups (300g) shredded green cabbage

4 cups (140g) ripped frisée

Optional additions: grated carrot, thinly sliced onion, chopped parsley or cilantro.

3 Tbsps. (36g) good olive oil

2 Tbsps. (27g) lemon juice

2 tsps. (14g) honey or maple syrup

1 tsp (7g) Dijon mustard

Salt and pepper to taste

Optional Toppings:

Toasted sunflower seeds or slivered almonds 

1. Combine the cabbage and frisée (and any optional vegetables) in a large bowl.
2. Whisk or shake together the vinaigrette ingredients (olive oil, lemon juice, Dijon mustard, sweetener if using, salt, and pepper) in a small bowl or jar until emulsified.
3. Pour the dressing over the salad and toss to coat.
4. For best results, chill the salad for 15-30 minutes before serving.
5. Garnish with toasted nuts or seeds if desired. 
6. This crisp, tangy, and refreshing salad is a great side dish.