Lentil, Beet & Carrot Slaw

Ingredients

1 Tbsp (15 mL) whole grain mustard

½ tsp (2 mL) salt

3 Tbsp (45 mL) sherry vinegar

½ cup (125 mL) canola oil

3 cups (750 mL) whole red lentils, cooked and shocked

3 cups (750 mL) cello carrots, grated

3 cups (750 mL) beets, raw, grated

2 cups (500 mL) dry coleslaw mix

1 cup (250 mL) mint leaves, roughly chopped