- 1/3 cup Sherry wine vinegar
- 3 tablespoons honey
- 2 tablespoons mustard seeds
- 1 1/2 tablespoons Dijon mustard
- 2/3 cup olive oil
- 12 cups thinly sliced green cabbage (from about one 2-pound head)
- 10 green onions, thinly sliced
- 12 ounces grape tomatoes or cherry tomatoes, halved
- Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.