FOR THE VINAIGRETTE:1 teaspoon Dijon mustard
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon applesauce
1/3 cup olive oil

4 cups savoy cabbage, sliced as thinly as possible
2 or 3 tar apples
1 lemon, juiced
1 teaspoon mustard seeds
1/2 cup walnuts, toasted and chopped
Salt and black pepper to taste
Make vinaigrette: In a bowl, mix together mustard, salt, vinegar, honey and applesauce.
Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.

Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box 
grater,shred radishes until you have 1 cup. Add to bowl.  Core apples and shred in food processor 
or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 
2 cups water, to prevent apple from browning.  When ready to serve, gently squeeze water from apple, 
add to cabbage and toss salad with vinaigrette.  Add mustard seeds and toss again. Sprinkle walnuts 
on top of slaw. Season with salt and pepper.

adapted recipe from