1/2 c. cider vinegar
2 tbsp. sugar
2 tsp. Dijon-type mustard
1 tsp. freshly ground pepper
2/3 c. salad oil
2 sm. heads (about 1 lb. each) cabbage (red or white)
1/4 c. chopped parsley
3 tbsp. green onion
1/4 c. toasted pine nuts or slivered almonds
1 to 1 1/2 c. seedless grapes (red or green or combination)

In small bowl or 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 cole slaw into chilled bowl. Top with toasted nuts and grapes. Makes 10 servings.