A good salad for taking somewhere.  The ingredients can live with minimal refrigeration for a day or two.
Coleslaw Ingredients:

• 1/2 medium red cabbage, finely shredded and outer leaves trimmed
• 2 green apples, cored and thinly sliced
• 4 carrots, peeled and grated
• 1/2 small red onion, peeled and thinly sliced

Dressing:

• 2 Tab Dijon mustard
• 1 garlic clove, peeled and finely minced
• 1 tsp sugar
• 3 Tab olive oil
• 2 Tab walnut oil (or more olive oil)
• 3 Tab white wine vinegar (or champagne vinegar)

Optional Extra Ingredients:

• 1/2 cup finely chopped pecan nuts
• parsley, for garnish
• 1/2 cup semi- dried cranberries
• 1/2 cup finely chopped walnuts
• 1 raw beetroot, finely grated

Directions: 

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing
   can be made up to 2 days beforehand and stored in a cool place.
2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
3. One hour before serving add the dressing and mix well, allowing the flavors to infuse together.
4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix,
   leaving some on top.

Serves: 8-10

Source: geniuskitchen.com – recipe by French Tart