4 cups diced green cabbage 2 cups diced red cabbage 1 cup diced red bell pepper 1 cup diced celery 1 cup thinly sliced green onions 1/3 cup rice vinegar 1/3 cup oil 3 tablespoons sugar 3 tablespoons water 2 tablespoons light mayonnaise 4 teaspoons Dijon mustard 1/2 teaspoon salt 1/8 teaspoon dried red pepper flakes

Step 1 Place the green and red cabbages, red pepper, celery and green onions in a large bowl. Combine the vinegar, oil, sugar, water, mayonnaise, mustard, salt and red pepper flakes; pour over the vegetables. Toss well. Refrigerate at least 3 hours or overnight. To serve, toss; drain the excess liquid.

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