Cabbage Cole Slaw with Mustard Viniagrette

Cabbage would have been grown in nearly every kitchen garden of the colonists and mustard was the most common condiment in the 17th Century. It was included on the colonial supply lists, so we know they had it. However, according to “Giving Thanks”, the Native Americans were not so fond of mustard. Explorer Bartholomew Gosnold reported on his experience of sharing food with some Native men in 1602 that they “misliked nothing but our mustard, wherat they made many a sowre face.” So we will assume this is a dish the Indians would not have enjoyed.

Half a head of green cabbage

Half a head of purple cabbage (you can use one head of either cabbage, but it is prettier to use both)

I bunch of carrots or 1 bag of shredded carrots

Dijon Mustard

White Vinegar

Salt & Pepper

Shred the cabbage and carrots if you didn’t buy them that way. Mix 3 tablespoons of Dijon Mustard with 1/4 cup White Vinegar, salt and pepper to taste. Toss with shredded cabbage and carrots.

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