No summer potluck is complete without a big bowl of coleslaw, and we happen to think our recipe is the absolute best. That pre-shredded stuff in the grocery store store turns limp much faster than freshly shredded, not to mention it just doesn't taste as good. Adding vinegar along with some bright and tangy dijon mustard really lightens up the dressing in the best way possible. We like using apple cider vinegar, but any lighter vinegar like red wine, white wine, or champagne vinegar would work as well. Wait To Dress ItWe like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time.
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