Cider Slaw

Cider Slaw
Serves 12
14 oz. bag Dole Classic Coleslaw
10 oz. bag Dole Shredded Red Cabbage
10 oz. bag Dole Shredded Carrots
½ cup dried cranberries
1 bunch green onions, thinly sliced
1 Granny Smith apple, peeled and cored, diced
½ cup apple cider vinegar
½ cup sugar
¼ cup Dijon mustard
3 tbsp. Kowalski's Extra Virgin Olive Oil
½ tsp. celery seeds
¼ tsp. kosher salt
¼ tsp. coarse ground black pepper
½ oz. fresh Italian parsley, thick stems removed
1 tbsp. finely chopped fresh dill

In a large mixing bowl, toss together cabbages, carrots, cranberries, onion and apple; set aside. In a food processor, process remaining ingredients until sugar is dissolved and dressing is slightly thickened. Pour a little more than 1/2 of the dressing over salad; toss to coat. Cover bowl; refrigerate 1-4 hrs. before serving to allow the flavors to develop. Just before serving, add additional dressing as desired.