Creole Artichoke Olive Cole Slaw - cooking recipe

Ingredients

3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons creole mustard or 2 tablespoons spicy brown mustard
1 tablespoon minced shallots or 1 tablespoon green onion
1 teaspoon granulated sugar
1/8 - 1/4 cayenne pepper, to taste
1 (16 ounce) package shredded coleslaw mix or 8 cups shredded cabbage
1 (14 ounce) jar quartered artichoke hearts or (14 ounce) jar artichoke hearts
1 (7 ounce) jar manzanilla pimento stuffed olives, drained and halved

Preparation

Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
Add cabbage, artichoke hearts and olives, mix well.
Cover and chill at least 1 hour or up to 24 hours before serving.