INGREDIENTS
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4 stalks celery, julienned
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2 green apples, julienned
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1 jalapeno, halved lengthwise and thinly sliced
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1/2 head green cabbage, thinly sliced
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1/2 head purple cabbage, thinly sliced
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1/2 cup olive oil
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1/2 cup Dijon mustard
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1 tablespoon sugar
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1 teaspoon white vinegar
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1/4 teaspoon cayenne pepper
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1/8 teaspoon salt
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1/8 teaspoon celery salt
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2 cups fresh cilantro leaves, barely chopped