Ingredients:
Salad:
1 medium head cabbage or napa cabbage
3 medium carrots, grated
1 large jicama, peeled and grated
1 bunch chopped green onions, white part only
2 Granny Smith apples, peeled, cored and grated
3/4 cup dried currants or cranberries (optional)
White Balsamic Dressing:
3 garlic cloves, minced
3 Tbsp Sutter Buttes Wildflower Honey
1/4 cup Sutter Buttes California Lime Olive Oil
1/4 cup Sutter Buttes Chardonay Mustard
1/2 cup Sutter Buttes White Balsamic Vinegar
1/4 cup mayonnaise
1 Tbsp fennel seeds
Directions:
Trim off the cabbage’s root end, thinly slice crosswise, then chop into small thin pieces. Combine the cabbage, carrots, jicama, green onions, apples and dried currants/cranberries (optional) in a large bowl. Vigorously whisk together the garlic, lime juice, honey, oil, mustard, balsamic, mayonnaise and yogurt in a medium bowl until the dressing is thouroughly combined. Whisk in the fennel seeds and pour the dressing over the cabbage mixture. Stir until the dressing evenly covers the slaw. Cover and refrigerate for at least 1 hour or until ready to serve.