|
This
creamy and crunchy salad takes no time to toss together. It
goes well with barbecued chicken and seafood and also makes
a good addition to MediterrAsian-style hot
dogs or hamburgers.
 |
| 4
tablespoons mayonnaise |
| 2
teaspoons lemon juice |
| 1
teaspoon Dijon mustard |
| ½
teaspoon salt |
| ½
teaspoon superfine (caster) sugar |
| 4
cups finely shredded
cabbage |
| 1
carrot—grated |
| ¼
red onion—finely chopped |
MIX
together the mayonnaise, lemon juice, mustard, salt and sugar
in a small bowl until well combined. PLACE all remaining ingredients
in a salad bowl. POUR the dressing over the salad and toss
well to combine. COVER and leave in the refrigerator for at
least one hour before serving (preferably overnight to allow
flavors to develop).
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