Slaw Dressing (Tangy) - cooking recipe

Ingredients

1/2 cup oil (Canola)
1/8 cup vinegar (rice wine)
1/8 cup red wine vinegar
2 tablespoons Tabasco sauce (I use the jalapeno flavor)
1/2 teaspoon garlic (minced from a jar is great)
1/2 teaspoon mustard (Stone Ground, full strength)
1/2 teaspoon mustard (Yellow)
1 1/2 teaspoons sugar
salt
pepper

Preparation

Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).