Creamy Garlic Raw Vegetable Slaw

Here's another adaptation of a recipe from My Paris Kitchen by David Lebovitz.  It's like a good old fashioned creamy coleslaw with a hit of garlic, and you can change it up by varying the herbs or adding nuts, dried fruit or leftover roast chicken/meat.  I make the dressing in the morning and simply toss it with bags of grated vegetables (450-500 grams works) before dinner.  (If it's a weekend, I might be creative and julienne all of my own veggies for variety, but that can't happen midweek in my world these days.)  Tonight I'm serving it with Korean beef and rice.  Can't wait!

Creamy Garlic Raw Vegetable Slaw

Dressing:
1 c light mayonnaise
4 tsps red wine vinegar
1-2 large cloves minced garlic
1 1/2 to 2 tsps Dijon mustard
1 tsp freshly ground black pepper

Whisk together, cover and refrigerate for several hours.

Slaw:
6 c julienned or shredded raw vegetables (any combination of cabbage, radicchio, endive, carrots, beets, apples, broccoli, cauliflower, radishes, fennel, kohlrabi, avocados, etc)
2 tbsp chopped fresh flat-leaf parsley or other herb to taste
1 tbsp chopped chives or green onions
pepitas or other nuts (optional)
dried cranberries (optional)
leftover roast chicken/meat (optional)

Toss slaw ingredients together in a large bowl.  Toss with dressing.