Red Cabbage Salad

1 red cabbage, cored and finely shredded
6 carrots, peeled and finely grated
1 Tsp. minced fresh chives
1 Tsp. minced fresh dill
1 Tbs. freshly squeezed lemon juice
1 Tbs. sherry vinegar or white wine vinegar
1 Tbs. Dijon mustard
6 Tbs. extra virgin olive oil
2 garlic cloves, finely minced
1 Tbs. finely chopped flat-leaf parsley
Salt and freshly ground pepper to taste
Mix cabbage and carrots in a bowl--to make dressing add spices to the vinegar, mix in the mustard, and then wisk in the oil. Toss dressing with cabbage and carrots, add salt and pepper to taste. Voila, a crunchy bright colorful side dish! I made this for my dinner this Friday night. You can cut vegetables and mix the dressing ahead of time, and then put them together before serving. This recipe is adapted from the New York Times (click on link).