No Mayo SlawSubmitted by: SHIRANA
1 cup red wine vinegar
3 tsp Brown Sugar, unpacked
1/2 cup Canola Oil
Herbes de Provence, pepper, and salt to taste
grey poupon country dijon mustard
Whisk all ingredients together. Pour over:
1 6 cup package coleslaw mix
Toss and serve immediately.
I make this in a plastic bowl with a cover. After pouring on the dressing, I shake the bowl to cover the veggies, then use the covered bowl to store the leftovers. Keeps well for 2-3 days in fridge before the cabbage gets soggy. Good for up to 5 days after prep.
BTW - you can keep adding fresh veggies to the leftovers and shake again for a variation the next day or two!
Serving Size: approximately 6 1-cup servings