1/3 cup Nakano seasoned rice vinegar, roasted garlic flavor 2 tablespoons Dijon-style mustard 1/4 teaspoon black pepper 1 (1-pound) bag coleslaw mix (about 4 cups)

1. In a small bowl, combine rice vinegar, mustard, and black pepper; whisk well until thoroughly mixed.
2. Place coleslaw mix in a large bowl and toss with vinegar mixture until evenly coated.

SERVING SUGGESTIONS:

• Fill a pita pocket with slaw along with cooked baby shrimp.
• Go Asian-style by mixing the slaw with diced cooked chicken to fill appetizer or main-dish lettuce wraps.
• Make everyone’s favorite meat and cheese-packed sub sandwiches with the usual fix-ins then add this slaw for an extra-special touch.
• For great sandwich wraps, evenly distribute 1/2 pound thinly sliced ham or turkey in the center of 4 eight-inch spinach-flavored tortillas, top each with about 1 cup slaw, fold in the sides of the wrap, and roll from the bottom up.