1 1/2 c. cider vinegar
2 tbsp. sugar
2 tsp. Dijon-type mustard
1 tsp. freshly ground black pepper
2/3 c. salad oil
2 heads cabbage, red or white
1/4 c. chopped parsley
3 tbsp. chopped green onions
1/4 c. slivered almonds
1 1/2 c. grapes, red or green

In small jar blend vinegar, sugar, mustard, pepper and oil. Set aside. Shred cabbage finely, place in large bowl and combine with parsley and green onions; toss with dressing. Cover and refrigerate 1 to 6 hours. When ready to serve, drain off extra dressing and spoon coleslaw into chilled bowl. Top with toasted nuts and grapes.