May is here. Finally a month that will promise to be nice and sunny and yes rainy too so the ground can drink up as much as possible to grow flowers and get our garden beds ready for planting. This recipe is an easy one that you can put over broccoli slaw, cabbage slaw, or my personal favorite raw Brussels sprouts and kale slaw with shredded carrots. The recipe is easy and tastes best if it’s made 1 day before you serve it.
For the dressing you will need:
Olive oil 1/4c
Lemons 2 rolled and juiced maybe 3 if you like lemon juice like me
2 tablespoons of Dijon mustard
Cracked black pepper to taste
Mix all ingredients together and whisk until combined. Pour dressing over your choice of shredded bowl of slaw mix. Stir and refrigerate anywhere from 2 hours to 2 days to marinate. This slaw will lasts up to 4 days in refrigerator.