2 pounds small red potatoes, quartered
Salt to taste
1/4 cup apple cider vinegar
2 tablespoons spicy Chinese mustard
2 teaspoons honey
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 cup shredded Napa cabbage
1/2 cup grated carrots
1/3 cup thinly sliced green onions
Put potatoes into a large pot, cover with salted water and bring to a boil over medium high heat. Reduce heat to medium low and simmer potatoes until just tender, about 20 minutes. Drain well and set aside to let cool for 5 minutes.
Meanwhile, whisk together vinegar, mustard and honey in a large bowl then drizzle in sunflower oil and sesame oil while continuing to whisk constantly; season with salt. Add potatoes, cabbage, carrots and green onions to bowl with dressing and toss gently to combine. Serve immediately.