Prep time:  15 minutes

½ cup light mayonnaise
2 Tbsp white wine vinegar
1 ½ McClain’s Vidalia Onion Honey Mustard Sauce
½ tsp salt
¼ tsp pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1 ½ cups shredded carrots
1 each red and yellow bell pepper, cut into thin strips
½ cup thinly sliced scallions

In a large bowl, whisk together mayonnaise, vinegar, mustard, salt and pepper.  Add cabbage, carrots, bell peppers, and scallions, tossing to combine.  Refrigerate until read to serve.

Makes 8 cups.