Serves 4.
Ingredients
6 cups shredded cabbage (green, red, or a mix)
Juice of 1/2 lemon
1/2 tsp dried dill weed
2 tsp Dijon mustard
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Optional garnish: 1/2 cup toasted walnuts
Directions
Place the cabbage in a heat-proof mixing bowl and set aside.
Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes.
Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it sit for at least 15 minutes, to wilt the cabbage.
Transfer the cabbage with a slotted spoon to a serving dish, and serve warm or at room temperature. Garnish, if desired, with toasted walnuts.