Coleslaw by Chef Eric Rupert

Eric Rupert is the resident chef at the Mount Horeb Mustard Museum.  Eric is a chef of twenty years, cooking regionally and seasonally in the Madison, Wisconsin area. He is currently the Corporate Chef at Subzero-Wolf Appliance Company in Madison. This coleslaw recipe is a staff favorite at the Mustard Museum.

1 1Lb package coleslaw

4-5 Tablespoons Rothchild's Blackberry Honey Mustard Pretzel Dip

1 Tablespoon Vilux Raspberry Vinegar

2-3 Tablespoons Canola or Grapeseed Oil (Salute Sante Grapeseed Oil)

Start with Pretzel Dip in bowl. Add vinegar and oil.  Whisk together. Add coleslaw package and mix together. Yummy.