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Timing Magic: Let the coleslaw rest for at least one hour before serving, allowing the flavors to meld and the cabbage to soften slightly

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Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe Ingredients 1 cup (216 g) olive oil 3/4 cup (179.25 g) Apple Cider Vinegar 1/4 cup (60 g) Gray Poupon , or other prepared mustard 1 tablespoon (1 tablespoon) Soy Sauce 1 tablespoon (1 tablespoon) Splenda 4 cloves (4 cloves) Garlic, minced 1 teaspoon (1 teaspoon) Kosher Salt 1 teaspoon (1 teaspoon ) Ground Black Pepper Instructions Pour all ingredients into a Vitamix or other powerful blender and blend for 1 minute until well-emulsified

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