Low Fat Marinated Coleslaw Recipe

3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup celery, diced
1 cup carrot, coarsely shredded
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup sugar
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds

Combine cabbage, red cabbage, carrot, celery and onion in a large bowl, toss gently and set aside.

Put remaining ingredients in a small saucepan. Heat over low heat until sugar dissolves, stir constantly. Let the dressing mixture cool to room temperature.

Pour vinegar mixture over cabbage mixture, toss to coat. Cover and put in fridge for a few hours, stir occasionally.

Makes 8 servings
Serving Size: 170g