Cider Know-How: Apple Cider & Lemon Slaw

by Rachael Ray Show Staff 8:00 AM, October 29, 2009

Aired October 29, 2009

Serves Serves 4
2 tablespoons honey mustard or grainy mustard
Juice of 1 lemon
1/4 cup apple cider
1/4 cup EVOO Extra Virgin Olive Oil
Salt and pepper
1/2 small head green cabbage, thinly sliced
3 to 4 ribs celery, thinly sliced
1 bunch scallions, thinly sliced
1 bulb fennel, thinly sliced

In a large mixing bowl, whisk together the mustard, lemon juice, cider and EVOO. Season with salt and pepper, and toss the veggies with the dressing. Serve immediately or refrigerate up to 8 hours then serve.