RED CABBAGE COLESLAW

RED CABBAGE COLESLAW 1 small red cabbage, finely diced (about 6 cups) 1 cup fresh sweet corn, blanched (frozen is fine too) 3 large carrots, grated 1/2 cup golden raisins FOR THE COLESLAW DRESSING 1/2 cup mayonnaise 1 1/2 tbsp whole grain Dijon mustard 1 tbsp apple cider vinegar 3 tbsp sugar or 2 tbsp honey salt and pepper to season Dice the cabbage into about 1/2 inch cubes, then toss it together in a large bowl to break up the pieces. Blanch the fresh or frozen corn in boiling water for only about a minute. Drain the corn in a colander and rinse with cold water to cool it down quickly. Grate the carrots and add them to the cabbage along with the corn and golden raisins. (Dried cranberries are good too.) Mix all of the ingredients in the coleslaw dressing together well and toss together with the other ingredients. Refrigerate and give a final toss, just before serving.