Canter-Berry Farms Cole Slaw

1/2 Medium head cabbage 1/2 Medium head purple cabbage 4 Whole green onions (diced) 1 Medium sized carrot (grated) 3/4 Cup mayonnaise 1/4 Cup CANTER-BERRRY FARMS BLUEBERRY VINEGAR Salt to taste 1/2 Teaspoon Dijon mustard

Shred the cabbage, place in bowl and add onions and carrots. In a separate bowl blend together mayonnaise, BLUEBERRY VINEGAR, and mustard. Pour dressing mixture over salad and mix until well coated. Salt to taste. Refrigerate and let stand for 30 minutes before serving. When serving, garnish with fresh blueberries and cherry tomatoes.

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