Tangy Mustard Coleslaw



7 cups finely shredded green cabbage
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 c white wine vinegar
2 T sugar
2 T whole-grain mustard
2 T reduced fat mayo
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp ground red pepper


Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine vinegar, sugar, mustard, mayo, salt, black pepper and red pepper in 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.
1 1/2 c serving: 58 calories, 0.8g fat
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