2 (16-ounce) bags of coleslaw mix (shredded cabbage and carrots)

1/2 cup finely diced red onions or shallots

5 to 6 large red radishes, sliced thin

1 red pepper, sliced thin

1 yellow pepper, sliced thin

1 cup chopped fresh dill

1 teaspoon Haddar Kosher Salt

2 tablespoons Haddar Dijon Mustard

2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

1/4 cup Kedem Red Wine Vinegar

1/3 cup Tonnelli Avocado Oil (can swap for EVOO)

1/2 teaspoon sumac (for color and enhanced flavor)

toasted sliced almonds or crushed pistachios