Waldorf Coleslaw

6 cups        Cabbage, shredded
2                 Carrots, shredded
1                  Red-skinned apple, chopped
1                  Celery stalk, chopped
¼ cup        Raisins or currants
½ cup        Walnuts, lightly toasted
2 Tbsp        Cider vinegar
1                   Lemon, juiced
¼ cup         Mayonnaise (or tofunaise if needing an egg-free option)
1 Tbsp          Dijon mustard
2 tsp             Honey
½ tsp           Salt
½ tsp           Pepper

In a large salad bowl, combine cabbage, carrots, apple, raisins, and celery.

In a separate bowl, whisk together vinegar, lemon juice, mayonnaise, Dijon mustard, honey salt, and pepper.

Pour dressing over salad and mix well.  Refrigerate for a few hours before serving.  Top with roasted walnuts before serving.

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