Spring Cabbage Salad

Spring Cabbage Salad


For dressing:
3 Tbsp.Robert Rothschild Farm Raspberry Honey Mustard Dip
1/4 cup White wine vinegar
2 Tbsp. Lemon juice, fresh
1/4 cup Vegetable oil
1 clove Garlic, minced
Salt and freshly ground black pepper to taste

For salad:
4 cups Napa or regular cabbage, slivered
2 cups Carrots, julienned
4 Scallions, chopped or slivered
1 head Radicchio, chopped
1 Granny Smith apple, slivered


In a small mixing bowl, combine all of the dressing ingredients and whisk together. In a large mixing bowl, combine all of the salad ingredients and toss with the dressing. Season with salt and pepper to taste. Serve cold in small salad dishes or dressed in cabbage leaves.