No-Mayo Coleslaw

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 tsp. chopped garlic
1/4 cup olive oil
1- 16 oz. bag Tri-color coleslaw
1 large grenn bell pepper, cored, seeded, and diced
1/2cup chopped red onion
Salt and freshly ground black pepper

To make the dressing, whisk together the oil, mustard, garlic and vinegar in a small bowl


Combine the cabbage, bell pepper, and red onion and toss with the dressing. Sprinkle with salt and pepper and refrigerate until ready to serve. Let it sit for at least an hour, but can sit for up to 24 hours.

Enjoy!