Tangy Cranberry Coleslaw

Dressing:
1/4 cup granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
Dash salt
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons honey

Salad:
1 bag (16 oz) coleslaw mixture
1 cup shredded carrots
1 cup dried cranberries
1/2 cup chopped green onions

Directions:
For dressing, combine sugar, dry mustard, celery seed and salt in a small mixing bowl and mix well. Whisk in vegetable oil, lime juice and honey until well blended and sugar is dissolved.

Combine salad ingredients in a large mixing bowl. Pour dressing over coleslaw mixture; mix until well combined. Refrigerate 30 minutes before serving.

8 Servings.

Nutrition information per serving:
Calories: 152
Fat: 9g
Carbohydrate: 18g
Cholesterol: 0
Sodium: 52mg
Fiber: 2g
Exchanges: 1/2 Starch, 1 Vegetable, 2 Fat