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Rice wine vinegar adds tanginess to the dish and balances out the heat from the chili
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Ingredients 14 ounce green cabbage coleslaw mix 1 cup finely sliced red (or purple) cabbage cup shredded carrots 3-4 green onions, chopped cup real mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar teaspoon mustard 1 teaspoon celery seed 1 teaspoon coarse ground black pepper teaspoon table salt Instructions Toss together coleslaw mix, red cabbage, carrots and green onions in a large bowl
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