I planned to make a dijon tarragon wine sauce to go with turkey. Then I found out that I didn’t have any white wine at home so I made this slaw instead. You know I bet it will taste really great with turkey.

Ingredients for around 8 servings

1 small head cabbage – shredded very thin

2 cups corn kernels (cooked however you want)

1 red bell pepper – diced

1 celery rib – diced

1 shallot – sliced thin

1 carrot – shredded

2 teaspoons course sea salt (this goes on cabbage to melt it)

2 teaspoons sugar (this goes on cabbage to melt it)

6 Tablespoon dijon mustard (preferably Amora Brand)

3 Tablespoons extra virgin olive oil

3 Tablespoons champagne vinegar

2 Tablespoons hot sauce (tabasco or Frank’s Red Hot)

1/4 teaspoon celery seeds

1/4 teaspoon ground white pepper

1/4 teaspoon piment d’ espelette pepper

1 teaspoon honey

1/4 oz fresh tarragon – torn

Directions

In a large bowl add the cabbage, shallots, celery, bell pepper and carrot. Toss in the sugar and salt and mix well. Let sit on counter for an hour and drain. Add the corn and set to the side.

In a small mixing bowl add the dijon, oil, vinegar, hot sauce, celery seeds, white pepper, piment d’ espelette and honey and mix well. Toss the dressing into the large bowl with cabbage and mix well. Tear the tarragon leaves in half and mix into the slaw.

Enjoy