This recipe is from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds (who is Stein's wife) and Judith H. Dern. This dish is a 4th of July tradition at The Peerless Restaurant in Ashland, Ore., where Stein and Hinds worked from 2000 through 2004. "It’s a perfect side dish for summer picnics since it’s an ideal accompaniment to grilled meats," the authors write. "The slightly acidic mustard dressing is a refreshing contrast to crunchy, colorful vegetables like red and yellow peppers, radishes, fennel, onion and cabbage."

Vegetable Slaw:
(you will need approximately 1 pound of any combination of the following vegetables)
1 red bell pepper, seeds removed and julienned
1 yellow bell pepper, seeds removed and julienned
1 head radicchio, core removed and cut into chiffonade
1/2 small head Napa cabbage, core removed and cut into chiffonade
1 green zucchini, cut in half, seeds removed and julienned
1 yellow squash, cut in half, seeds removed and julienned
1 bulb fennel, core removed and julienned
1/2 daikon radish, julienned
1 large red onion, cut into half moons
1 bunch green onions, cut on a bias about 1 inch long
1/4 cup mint leaves, cut into chiffonade
1/4 cup basil leaves, cut into chiffonade
1 tablespoon cilantro leaves, finely chopped
mustard dressing
kosher salt and white pepper, to taste

Mustard Dressing:
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 cup apple cider vinegar or rice wine vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
kosher salt and white pepper, to taste

1. For dressing, place mustard, honey, vinegar, salt and pepper in a small stainless steel bowl. Slowly drizzle in both oils, whisking constantly, until ingredients are combined. Taste and adjust seasoning.

2. In a large stainless steel bowl, combine vegetables, herbs and enough mustard dressing to lightly coat the vegetables. Cover and refrigerate for at least one hour. Taste and adjust seasoning.

3. When ready to serve, drain any excess liquid from the vegetables and place on serving dish.

Make the slaw and refrigerate at least 1 hour and up to 6 hours before serving. The vegetables will wilt and become soggy if allowed to marinate in the dressing for longer than 6 hours.

To infuse a touch of heat to this dish, add chili oil or a julienned fresh hot chili to your taste.

Change the vegetables based on the season, keeping in mind that it is best to have a variety of colors, textures and flavors. Avoid any vegetable that will bleed, such as red beets, or that will overpower the other flavors in this dish. The key is to cut the vegetables in roughly the same size and shape.