| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
Instructions
- In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 0 g |
| Cholesterol | 15 mg |
| Sodium | 258 mg |
Reviews
why does he use olive oil??????
LOVE IT!! We use it every time, especially with fish tacos. We have made it for our family reunions and everyone loves it.
Way too much dressing / too much mayo. I went back to the store for another bag of shredded cabbage and it was still too soupy. (And I am a mayo fan)
I’ve been making this recipe for years. It’s quick, easy , tangy and delicious every time. This recipe never disappoints and always gets rave reviews.
Very easy to make. Flavorful. Goes great with pulled pork.
Very easy to make. Used the cabbage mix in a bag, use less Mayo, add celery seed, and use Apple cider vinegar.
Unfortunately, I was not a fan. There was too much mayo for me and I like mayo.
Love this coleslaw recipe because it only has a tablespoon of sugar. So flavorful
Amazing and so easy to make!
I’ve used this recipe over a dozen times and I love it! Using finely shredded cabbage and carrots and onions is key. I personally go light on the dressing..