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Makes 8-10 servings


• 1/4 cup red-wine vinegar
• 2 tablespoons light sesame oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 teaspoon soy sauce
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt, preferably sea or kosher, to taste
• Freshly ground black pepper to taste

• 1 medium cabbage, cored and thinly sliced (about 8 cups)
• 4 apples (any variety), cored, peeled and cut into matchsticks
• 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups)
• 2 celery stalks, cut into matchsticks
• 1 cup grated Cabot Extra Sharp Cheddar
• 1/2 cup chopped toasted walnuts

1. To make dressing:
In blender, combine vinegar, sesame oil, honey, mustard, soy sauce and cinnamon; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.

2. To make salad: In large bowl, combine all salad ingredients. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.

Nutrition Analysis
Calories 202 , Total Fat 13g , Saturated Fat 3g , Sodium 142mg , Carbohydrates 17g , Dietary Fiber 4g , Protein 6g , Calcium 140mg 

Recipe & photo from Cabot Creamery Cooperative
Recipe courtesy of chef Jon Ashton


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