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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tailgate Tip: You can prepare slaw up to a day ahead, omitting pears. Chop the pears. Combine 2 cups water and 3 Tbsp. lemon juice, and pour over pears. Cover and chill pears and slaw in two separate containers overnight. Drain pears, and stir pears into slaw just before serving. Ingredients:
1/4 cup apple cider vinegar |
2 tablespoons dijon mustard |
2 tablespoons honey |
3/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/4 cup canola oil |
2 (10-oz.) packages shredded coleslaw mix |
4 green onions, sliced |
2 celery ribs, sliced |
2 small bosc pears, chopped |
Directions:
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat.
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