1 large bag coleslaw cabbage mix
1 cup red bell pepper, finely sliced, 1-inch long pieces
½ cup carrot, finely sliced, 1-inch long pieces
½ cup red/purple onion, finely sliced, 1-inch long pieces
Dressing:
½ cup sugar
½ cup apple cider vinegar
⅓ cup light olive oil
1 teaspoon dry mustard powder
1 teaspoon celery salt
Mix dressing ingredients in a large bowl and stir until
sugar is dissolved. Add cabbage, red bell pepper, carrot and red/purple onion. Toss to
coat. Place entire mixture in a plastic zip bag and refrigerate for several hours
before serving. Turn bag several times to distribute dressing evenly.
