Excellent Mexican Coleslaw

This is a fantastic Mexican coleslaw!  I've made it with all kinds of beef and pork tortilla wraps; it is great as a topping for these as well as a side dish.

Our local grocery had this Asian slaw blend of cabbage, kale, carrots, snap peas and broccoli.  I used this mix for this recipe, although you could use or make any slaw vegetable mix you like.

Ingredients:
-1 bag slaw veggies  {or substitute a small head of cabbage, 2 carrots and 1 small onions, all shredded}
-about 1/4 cup shredded or chopped onion
1/4 cup sugar
-1/2 cup vinegar
-1/2 tsp mustard powder
-2 tsp salt
-1/2 tsp ground corriander
-1/2 tsp ground cumin
-1/4 tsp cayenne pepper
-1/2 tsp ground pepper
-1/2 cup olive oil, canola or other veggie oil

Optional Additions:
-3 tbsp chopped flat leaf parsley
-2 tbsp chopped cilantro

Process:
1. In a small bowl combine sugar, vinegar, mustard powder, salt, corriander, cumin, cayenne, pepper, oil  and parsley and cilantro, if using.  Mix well.

2. Add onion to slaw mix.

3. Pour dressing over slaw.

4. Mix well and refrigerate for at least 1 hour, up to 1 day before serving.

Enjoy on its own or as a fantastic topping for tacos or other festive tortilla wraps.