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Tangy Mustard Coleslaw


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7 cups finely shredded green cabbage (about 1/2 head)

1 cup thinly vertically sliced red onion

1 cup grated carrot

1/4 cup white wine vinegar

2 tablespoons sugar

2 tablespoons whole-grain mustard

2 tablespoons reduced-fat mayonnaise

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground red pepper

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