Red Cabbage Carrot Coleslaw

A very colorful and crisp salad to serve
on a hot summer day and very refreshing too.
Spice it up with ground cumin or
calm it down by leaving out the garlic.

Ingredients:
2 cups baby carrots, shredded
1 cup red cabbage, shredded
1 yellow bell pepper, julienned
1/2 cup chopped or broken walnuts
Cumin, to taste
1/2 cup olive oil
1 clove garlic, crushed (optional)
2 Tbs. Dijon mustard
2 Tbs. balsamic vinegar

Directions:
Make the dressing first so the flavors have time to blend;
put crushed garlic clove and mustard in bottom of small mixing bowl.
Add balsamic vinegar and whisk until blended.
Add 1/2 cup olive oil very slowly while continuously whisking;
set dressing aside while preparing slaw.
Shred carrots and cabbage.
Slice pepper julienne-style into fine strips.
Blend all vegetables together in a bowl;
add walnuts and blend again.
Remove garlic clove from dressing,
stir with a whisk if it's separated; add dressing to taste.