1/2 cup red-wine vinegar ▢1/4 cup sugar ▢1/2 tsp salt ▢1/2 tsp celery salt ▢1/2 tsp paprika ▢1/2 tsp black pepper freshly ground ▢1/3 tsp cayenne pepper ▢1/4 cup olive oil
Combine dressing ingredients except oil in a blender on low speed until the sugar is dissolved
Step 1
With blender running, slowly pour oil through top of lid to emulsify and combine completely. Set aside.
Step 2
Combine shredded cabbage and shredded carrots in a separate large bowl.
Step 3
Pour dressing over the coleslaw mix and toss to coat evenly.
Step 4
Refrigerate for at least 2 hours, tossing occasionally, before serving.
Step 5
Store covered, up to three days.
Step 6