125 g (1/4 lb) 2/3 cup seedless green grapes
1 small, firm, Drumhead cabbage
2 medium sized carrots
1 tsp (5 ml) English vineyard mustard (wine based prepared granular mustard)
30 ml (2 tbls) dry white wine
60 ml (4 tbls) olive oil
1. Halve the grapes.
2. Shred the cabbage very finely and coarsely grate the carrots.
3. Put them all into a salad bowl.
4. Put the mustard into a small bowl and gradually beat in the wine and then the oil.
5. Fold the dressing into the salad. If possible, let the salad stand for 10 minutes before serving.
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