Low-Fat Vegetable Slaw

• 1 small head cabbage (1-1/2 pounds), shredded
• 1 cup shredded carrots
• 1/2 cup fresh broccoli florets
• 1/2 cup fresh cauliflowerets
• 1/2 cup chopped celery
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped peeled cucumber
• 6 tablespoons olive oil
• 3 tablespoons cider vinegar
• 4-1/2 teaspoons Dijon mustard
• 1-1/4 teaspoons garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup minced fresh parsley

1. In a large bowl, combine the first seven ingredients.
2. In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.

cabbage, carrots, fresh broccoli florets, fresh cauliflowerets, celery, cherry tomatoes, cucumber, olive oil, cider vinegar, mustard, garlic, salt, pepper, parsley

Taken from www.tasteofhome.com/recipes/low-fat-vegetable-slaw/ (may not work)