Source: dLife

Coleslaw made with multi-colored cabbage.

Servings

0.67 cup red wine vinegar
0.25 cup olive oil
2 tbsp sugar
2 tsp salt
0.5 tsp celery seeds
0.25 tsp black pepper
32 oz fresh shredded cabbage , mix
10 oz red cabbage, shredded

1 In large bowl, whisk with fork, vinegar, oil, sugar, salt, celery seeds, and pepper until blended.
2 Add cabbage and toss well to coat with dressing.
3 Cover and refrigerate coleslaw at least 1 hour or up to 1 day to allow flavors to blend.