- 2 tablespoons golden raisins
- 1 tablespoon white-wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 tablespoon grated onion
- 1 teaspoon Dijon-style mustard
- 2-cups finely chopped cabbage
- 1 carrot, grated coarse
- In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.