Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seed:
  
1 TSP Dijon Mustard
1/2 TSP Kosher Salt
2 TBSP Apple Cider Vinegar
1 TBSP Applesauce
1/3 Cup Olive Oil
4 Cups Savoy Cabbage
1 large bunch of Red Radishes
3 or 4 Granny Smith Apples
1 Lemon, juiced
1 TSP Mustard Seeds
1/2 Cup Walnuts, toasted and chopped
Salt and Pepper, QB
 
Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred radishes until you have 1 cup. Add to bowl. 
Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
 
When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.