- 1 16 oz. package shredded cabbage
- 5 tablespoon Robert Rothschild Blackberry Honey Mustard Dip & Glaze
- 2 tablespoon Vilux Raspberry Vinegar a la Framboise
- 3 tablespoon Canola oil or grape seed oil
Start by adding the mustard to a bowl. Add vinegar and oil. Whisk together. Add coleslaw package and mix together. For full flavor, let rest, refrigerated, thirty minutes. Serves 4 to 6.