Crunchy Cabbage Coleslaw

• 2 cups red wine vinegar
• 1-1/3 cups oil
• 1/2 cup honey
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 3 Tbsp. celery seed
• 1 tsp. paprika
• 1 gal. green cabbage, shredded
• 1 qt. red cabbage, shredded
• 1 qt. carrots, peeled, shredded
• 1 qt. yellow onions, finely chopped

1. Beat vinegar, oil, honey, mustard, celery seed and paprika in large bowl with whisk until well blended.
2. Add remaining ingredients; toss to coat.
3. Refrigerate 1 to 2 hours to allow flavors to blend.

red wine vinegar, oil, honey, poupon, celery, paprika, green cabbage, red cabbage, carrots, yellow onions

Taken from www.kraftrecipes.com/recipes/-1810.aspx (may not work)