Dish It Girl Dina

Honey Mustard Dressing:

In a bowl, whisk together 1/2 cup mayo, 1 1/2 tbsp dijon mustard, 2 tbsp honey, 2 tsp apple cider vinegar, 1 tbsp chopped shallots, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp cayenne pepper until smooth.

Crispy Potato Hash Browns:

1. Grate 1/2 peeled russet potato with a box grater into a paper towel.
2. Wrap up the shredded potato and squeeze out the water thoroughly.
3. Heat 1 tbsp olive oil in a medium sauté pan over medium heat.
4. Add the shredded potato to the pan, spreading out the pieces.
5. Cook for about 3 minutes before moving them around the pan. Continue cooking until crispy and golden brown.
6. Season with salt and pepper to taste.

Cabbage Wedge Salad Assembly:

1. Cut a cabbage head in half, then take one of those halves and cut it into a quarter wedge.
2. Slice up some radishes and cherry tomatoes, and add them to the plate alongside the cabbage wedge.
3. Sprinkle Parmesan cheese on top of the salad.
4. Drizzle generously with the prepared Honey Mustard Dressing.
5. Top the salad with the crispy potato hash browns.