Root vegetable coleslaw -- (from Western Living Nov ‘97)

½ head savoy cabbage, cored and shredded
4 small turnips, peeled and grated
1 small pink onion sliced thinly (optional, or use red onion instead)
¼ c unsalted sunflower seeds, toasted

Dressing (can be prepared 1 day ahead)
1/3 c white vinegar
¼ c fresh lemon juice
¼ c buckwheat honey
1 tsp toasted whole mustard seeds
1 tbsp Dijon mustard
½ c canola oil
salt and pepper to taste
clover flowers, to garnish

Combine cabbage, turnip, pink onion, and sunflower seeds in a medium bowl. Set aside. In a small bowl, whisk together the vinegar, lemon juice, buckwheat honey, mustard seeds and Dijon mustard. Add the canola oil slowly in a steady stream and continue to whisk. Season with salt and pepper. Add dressing to the vegetables and toss. Cover and refrigerate at least 1 hour before serving.

Garnish with clover flowers and serve. Serves 6-8.

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