In large bowl, whisk together vegetable oil, vinegar, Dijon mustard, sugar, salt, pepper and celery seeds.
Add cabbage, carrots, radishes, onions and parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) If mixing with a 1 340g bag of prepared coleslaw, reduce oil to just over 1/4 cup.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 104 (77%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0.7mg||0 %|
|Sodium 74.3mg||3 %|
|Potassium 263.2mg||7 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 4.9g|
|Protein 1.5g||2 %|
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Calories per serving: 135
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