This is so easy and absolutely delicious. It was created by "Mrs. Mustard" of the National Mustard Museum in Middleton.

1/3 cup Rothschild Blackberry Honey Mustard 2 tablespoons raspberry vinegar 3 tablespoons canola oil 16 ounces shredded cabbage or coleslaw mix

Spoon mustard into a large bowl. Add vinegar and oil. Whisk together. Add shredded cabbage or coleslaw mix. Stir to blend well. For full flavor, refrigerate for 30 minutes.

Serves 6

Nutritional Information per serving:

Calories 80 Fat, gm. 7 Protein, gm. 1 Carbs, gm. 4 Cholesterol, mg. 0 Fiber, gm. 1.7