Winter Slaw

This recipe comes from CUESA's culinary intern, Julia Allenby.

This salad stays fresh and crunchy for several days, if refrigerated.

Makes 6 servings

For dressing:
¼ cup mayonnaise
¼ cup plain yogurt
1 tablespoon rice wine vinegar
1 tablespoon chopped fresh dill or cilantro
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper, to taste

Whisk together all ingredients in a small bow. Season to taste with salt and pepper.

For salad:
3 cups shredded cabbage (green, red, napa, or a combination)
½ cup daikon radish, peeled and shredded
1 medium carrot, peeled and shredded
½ cup golden raisins
½ cup pecans, toasted and chopped
1/3 cup sliced green onions

Combine all ingredients in a large bowl. Add dressing and toss thoroughly to combine. Refrigerate for several hours before serving, to allow flavors to blend.