Light And Tart Cole Slaw (Low Mayo) - cooking recipe

Ingredients

1 (16 ounce) bag shredded coleslaw mix (cabbage and carrot)
1 apple, cored and diced with peeling on (tart variety such as honey crisp, granny smith)
1/3 cup rice vinegar or 1/2 cup cider vinegar
1/3 cup canola oil or 1/2 cup light olive oil
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
salt
1 teaspoon pepper sauce (Tabasco)
1/4 teaspoon celery salt
1/4 teaspoon paprika

Preparation

Combine shredded cabbage and diced apples in bowl.
Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
Pour liquids over cabbage and stir.
Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).