Asian Coleslaw - cooking recipe

Ingredients

3 tablespoons rice wine vinegar (not seasoned)
2 tablespoons olive oil
1/2 teaspoon celery seed
2 teaspoons chili-garlic sauce (if you don't like a little heat use 1/2 tsp to 1 tsp.)
1/4 cup Splenda sugar substitute or 1/4 cup sugar
16 ounces prepared Coleslaw (the mixed blend with purple cabbage and carrots is good. I like to chop my cabbage to pea size but t)
salt (optional)

Preparation

Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved.
Add to cabbage and mix well.
Add a little salt if desired.
Chill for about 30 minutes and serve.