Serve alongside fried fish, on a burger, taco, pulled pork, hot dogs, wraps or sandwiches, or to top grilled meats.
1 fresh bagged coleslaw mix
½ teaspoon freshly ground sea salt
½ teaspoon freshly ground black pepper
1 tablespoon Horseradish Mustard
Place the coleslaw mix into a large mixing bowl.
In a blender, add the balsamic vinegar, seasonings and mustard, and blend until well mixed.
With the motor running, slowly drizzle the olive oil in a thin stream and blend until creamy and emulsified.
Pour the vinaigrette on the coleslaw and toss well to coat.
Refrigerate 1-2 hours, tossing every 30 minutes to allow the flavors to meld.
Serve cold. Enjoy!