1½tablespoon(22grams)red wine vinegaror apple cider, or balsamic vinegar
2tablespoon(30grams)maple syrup
1teaspoon(5grams)mustardDijon, or American
1teaspoon(6grams)salt
¼teaspoon(½grams)black pepper
Add-ins
⅓cup(30grams)shaved parmesanor dairy-free chese
⅓cup(40grams)crushed nutswalnuts, pecans, or almonds
⅓cup(40grams)dried cranberriesor raisins
Whisk together olive oil, vinegar, maplesyrup, mustard, salt, and blackpepper in a small bowl.
Slice the red cabbage as thinly as possible, and add it to a large mixing bowl.You can do so on a cutting board with a chef's knife, a mandolineslicer, or a foodprocessor with a slicing disk attachment.
Add rinsed beans, orangewedges cut in half, mixedleaves, and optionally dried cranberries, choppednuts, or shavedparmesan.
Pour in the mustard dressing, toss well, and serve.