Light and Tangy Coleslaw

Light and Tangy Coleslaw

Ingredients:
¼ cup rice vinegar
2 teaspoons Dijon mustard
1 teaspoon artificial sweetener
½ teaspoon celery seed
1/8 teaspoon dried rosemary, crushed
1 tablespoon extra-virgin olive oil
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrot, peeled and chopped
1 cup celery, chopped
¼ cup flat-leaf parsley, chopped
¼ cup green onions, diced

Directions:
1. Whisk the vinegar, mustard, sweetener, celery seed, and rosemary
together in a large mixing bowl. Whisk oil into bowl and mix until
emulsified.
2. Add green cabbage, red cabbage, carrots, celery, parsley, and onions
to the bowl. Toss to mix and coat.
3. Cover bowl with lid and chill in fridge for at least 20 minutes before
serving. Mix well before serving.