Learn how to make Coleslaw with Canola Oil Vinaigrette Dressing, one of Rita's recipes for eating enough vitamin K.

Coleslaw with Canola Oil Vinaigrette Dressing



  • 3 tablespoons apple cider vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons sugar
  • ¼ teaspoon dry mustard
  • ¼ teaspoon poppy seeds
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon hot pepper sauce (optional)
  • 4 cups shredded green cabbage
  • 2 carrots, shredded


  1. In jar with lid shake together the dressing ingredients.
  2. In large salad bowl toss together the cabbage and carrots. Pour dressing over the slaw. Stir to coat thoroughly.
  3. Refrigerate the coleslaw at least 2 hours before serving.

Makes 6 servings.