Dijon Olive Cole Slaw

• 2 tbsp. white wine vinegar
• 2 tbsp. country Dijon mustard
• 1 tsp. chopped garlic
• 1/4 cup olive oil
• 1/4 Tsp. Kosher Salt
• 1/8 tsp. ground black pepper to taste
• 1 (10 oz) pkg. shredded green cabbage
• 1 cup Shredded carrots
• 1 cup California Ripe Olives, wedged

Preparation

1 In a large mixing bowl, whisk together vinegar, mustard and garlic.
2 Gradually whisk in olive oil and season with salt and pepper.
3 Toss cabbage, carrots and California Ripe Olives with dressing until evenly coated and serve cold.

Source: California Olive