What you will need:
1/3 c. (75ml) EACH White Wine Vinegar and Sugar

1/4 c. (50ml) Canola Oil

1 tbsp. (15ml) EACH Dijon Mustard and chopped fresh Parsley

16 oz. (454g) bagged Coleslaw mix

1 Red Onion, finely sliced 

In a large bowl, whisk together white wine vinegar and sugar, canola oil, Dijon mustard and chopped fresh parsley. Add coleslaw mix and 1 finely sliced red onion; toss well. Cover and let stand for two hours at room temperature or up to one week in refrigerator.

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