Description
A creamy, tangy, and slightly sweet coleslaw dressing that’s quick to make and perfect for tossing with shredded cabbage and carrots for a classic side dish.
Ingredients
Units
Scale
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon sugar (adjust to taste)
- 1 teaspoon Dijon mustard (optional for a tangy kick)
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise, vinegar, lemon juice, sugar, and Dijon mustard (if using) until smooth.
- Season with salt and pepper to taste.
- Pour over shredded cabbage and carrots and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- This dressing keeps in the fridge for up to 1 week in an airtight container.
- Add celery seed or a pinch of cayenne for a twist on the classic flavor.
- Works well with both traditional and vinegar-based slaws.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 2g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg