Recipe - Cole Slaw

I find it ironic that my first recipe on this blog will be a cole slaw.  As a kid, I would do anything to avoid eating cole slaw - finding both the vegetables and the watery mayonnaise dressing off-putting.  However, these days I find certain cole slaws, such as this one, irresistible.  This cole slaw is carried by the fresh herbs and a tangy Dijon vinaigrette.  In keeping with the season, this version includes only the veg that we currently get from our CSA.  If you have other veg (e.g. peppers) or herbs (e.g. dill) on hand those would go equally well with this slaw.

INGREDIENTS:

2 Carrots (1-1/2 c. chopped)
1 Bunch Radishes (1 c. chopped)
1 Head Cabbage (3 c. chopped)
1 Bunch Cilantro
1 Bunch Parsley
2 Tblsp. Dijon Mustard
1 Tblsp. Honey
1 Lemon, Juiced
2 Tbsp. Rice Wine Vinegar
1 Tblsp. Olive Oil
Salt
Pepper

DIRECTIONS:

(1) Finely chop all vegetables and herbs.  I use a food processor for the vegetables and hand chop the herbs.  Place in a large bowl.

(2) Juice the lemon directly into the slaw.  Add remaining ingredients, stir to thoroughly incorporate, and salt and pepper to taste.