3 cups thinly sliced green cabbage

3 cups thinly sliced red cabbage

1½ cups red or white onions or leeks

1-2 Honeycrisp apples, thinly sliced and julienned

3-5 small radishes thinly sliced and julienned, optional

3 tablespoons (about) canola mayonnaise

1-2 tablespoons champagne vinegar

Sea salt and fresh ground pepper to taste

1½ teaspoons yellow mustard seed, crushed

In a large bowl toss the cabbages, onions, apples and radishes.

In a small bowl, whisk together the mayonnaise and vinegar; pour over salad ingredients and toss to combine. Season to taste with salt pepper and mustard seeds. Chill for about 1 hour before serving.

Serves eight to 10.

Karen Stark, Geneva