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4 cups shredded green cabbage

1 cup shredded carrots

1/4 cup sliced scallions

1/4 cup chopped cilantro

Tangy Dressing:

2 tablespoons sugar

1 teaspoon salt

1 teaspoon dry mustard

2/3 cup cider vinegar

1/3 cup water

1 tablespoon ketchup

1 teaspoon ground cumin