I’m on the hunt to see which grainy foods and raw crunchy vegetables bother my husband’s digestive system.  I was all gung ho on the coconut milk I thought we had switched to but he has informed me that he tried it twice this past week and both times it made him sick.  Back to the drawing board, or creamery.

This light version of cole slaw was crunchy, zesty, and delicious but I do love the old cabbage and carrot slaw that swims in a sea of mayo.  Mayo. is on my don’t buy list simply because my husband will ruin a perfectly good sandwich by using spoonful after spoonful and I’m afraid that won’t help his system either.  I have made aioli’s over the past few weeks when we needed a mayonnaise for certain dishes.  He prefers mustard anyway, to mayo. on a sandwich so I have stocked the refrigerator with the sour American squirt bottles of mustard he loves and the German whole seed mustards I grew up with that he forgets he loves until I plunk a bottle of it on the table or use it as a sauce for fish to disguise the taste he despises.

On that track, I made the dressing for this slaw with whole mustard.

Ingredients:

1/2 medium head of fennel, cleaned and sliced

3 c. sliced pak choi with green tops

3 green onions, sliced

1 c. celery, sliced

Citrus Mustard Vinaigrette:

2 T whole seed mustard

1/4 c. fresh squeezed orange juice

1 tsp. lemon juice

2 T minced fennel greens

1/4 c. extra virgin olive oil

Method:

Combine all of the salad ingredients.

Mix together all of the dressing ingredients but the oil.  Drizzle in the oil while whisking to emulsify.

Toss the salad with the dressing.

8 servings.