Broccoli-Cabbage Salad

1 bunch broccoli
3 cups (1/2 pound) shredded cabbage
1 cup shredded carrots (2 large carrots)
1 package (10 ounces) frozen peas, thawed

Dressing:
1/2 cup vegetable oil
1/3 cup cider vinegar or lemon juice
1 teaspoon grated onion
3/4 teaspoon celery seed
1 teaspoon dry mustard
2 tablespoons honey
1/2 cup evaporated skim milk
salt
freshly ground pepper

Trim the broccoli, cut off florets and reserve. Peel the stems and cut them into 1-inch pieces. Toss the stems into boiling, salted water and cook until just crisp-tender.

Add the florets and cook for 1 minute, no more. Drain immediately in a colander and run under cold water to stop the cooking. Drain well and dry with paper towels. Toss the broccoli with the shredded cabbage, carrots and peas.

Mix the ingredients for the dressing in a jar. Shake well and toss with vegetable mixture. Serve at room temperature.

Source: The Washington State Folic Acid Council