Recipe from the Food Network Magazine.
I've discovered a whole new appreciation for coleslaw with this recipe.
What you'll need
2 tbsp Apple cider vinegar
1 tbsp Dijon mustard
2 tsp Sugar
1 tsp Salt
1/2 tsp Pepper
1/4 cup Extra-virgin olive oil
1 small or 1/2 a large head Red cabbage, finely shredded
1/3 cup Fresh parsley, chopped
6 Scallions, chopped
2 cups Seedless red grapes, halved
1. Whisk the vinegar, mustard, sugar, salt and pepper in a large bowl. Gradually whisk in the olive oil until well blended.
2. Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat.
3. Cover and refrigerate 1 to 4 hours before serving.