Slice up red and green cabbages and some celery, shred carrots and dress in a tangy Dijon dressing for a vinegar coleslaw!
4 cups shredded green cabbage (about 1/4 of a large head)
3 cups shredded red cabbage (about 1/4 of a large head)
1 cup shredded carrots (about 3 carrots)
1 cup thinly sliced celery (about 2 large celery stalks)
1/4 cup white vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon sweetener, such as granulated sugar, honey or agave
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
Place the cabbages, carrots and celery in a large mixing bowl. You need sufficient room to toss and thoroughly coat the vegetables.
Whisk together the vinegar oil, mustard, sweetener, salt and pepper.
Pour over the vegetables and toss until completely combined.
Cover and refrigerate.