4 cups white cabbage,  finely shredded

2 cups red cabbage, finely shredded

2 granny smith apples, peeled and thin julienned

1/2 cup carrots, shredded

1/4 cup rice wine vinegar

1/2 cup low fat mayonnaise

1/4 cup dijon mustard

3 tbsp honey

1/2 tsp celery salt

dash fresh ground black pepper


In a large mixing bowl, whisk together the rice wine vinegar, low fat mayo, dijon mustard, honey, celery salt and pepper. Add remaining ingredients and toss until well blended. Refrigerate until ready to serve.


Serve this as a side with Robert Irvine Foods Gourmet Crab Cakes