Tangy Mustard Coleslaw

• 7 cups finely shredded green cabbage (about 1/2 head)
• 1 cup thinly vertically sliced red onion
• 1 cup grated carrot
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 2 tablespoons whole-grain mustard
• 2 tablespoons reduced-fat mayonnaise
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper

1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.
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green cabbage, red onion, carrot, white wine vinegar, sugar, wholegrain mustard, mayonnaise, salt, black pepper, ground red pepper

Taken from www.myrecipes.com/recipe/tangy-mustard-coleslaw (may not work)