Cole Slaw

1 medium head Savoy cabbage
1 large carrot, peeled and shredded
1 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
Salt & Pepper to taste
Diced pineapple and pineapple juice, optional


Using a chef.s knife, cut the cabbage into fine
shreds.
Place in a large mixing bowl along with the carrot.
Place the mayonnaise and mustard in a small mixing bowl.
Add the lemon juice and stir combine.
Whisk in the cumin and cayenne.
Using a spatula, fold in the cilantro.
Scrape the dressing over the vegetables and toss to coat well.
Cover with plastic film and refrigerate for at least an
hour to allow the flavors to blend.
Serve chilled

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