Southwestern Coleslaw

• 1 bag of finely shredded cabbage
• 4 carrots shredded
• 2 green apples shredded
• 1 medium red onion finely diced
• 1 1/2 cups walnuts, toasted and chopped

Dressing:

• 
  
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1 tablespoon chipotle or chili sauce
• 3/4 cup of mayo
• 2 lemons juiced
• salt and pepper to taste

Combine the cabbage, carrots, apples, onion, and walnuts in a large bowl and mix well.  In a small bowl stir together all the ingredients for the dressing, and mix until well blended.  pour over slaw and toss well to coat.  Refrigerate for 4 hours and then serve.