This easy-to-prepare Lemon Coleslaw Recipe with Mayo takes the traditional coleslaw recipe and amps up the flavor with the additions of jicama, green onions, lemon juice and celery seeds. Bright, tangy and oh, so delicious! And, it can be made up to 24 hours in advance, too.
Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.
Table of Contents
Creamy Mayonnaise Cole Slaw Recipe
What’s summer without coleslaw? I love it with burgers, brats, grilled pork tenderloin or steak – well, with just about anything! I used to always make the basic coleslaw recipe – you know the one, with shredded cabbage and carrots, mayonnaise, vinegar and maybe some sugar. One time while we were camping, I decided to jazz up the coleslaw a bit.
Lemon Coleslaw with Mayo Ingredients
So, to the traditional recipe I added a few ingredients that I had on hand in our trailer – chopped jicama, green onions, Dijon mustard, lemon juice, celery seeds and celery salt. Just the addition of a few more items, and wow, it tasted like a whole new salad! Fresher, lighter, tangy-er – yum!
Note: as a shortcut, use bagged coleslaw mix with green and red cabbage and carrots.
How to Make Mayonnaise Coleslaw
There are only three easy steps to make this tangy, refreshing coleslaw:
- Prepare dressing.
In a medium bowl, whisk together mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside. - Prepare other salad ingredients.
In a large mixing bowl, toss together cabbages, carrots, jicama and green onion (I like to use my hands). - Toss with dressing; serve.
Add around half of the mayonnaise mixture and toss; add more dressing as needed (you may have some dressing left over). Season with salt and ground pepper to taste (won’t need much, if any, salt) and serve.
Variations for Coleslaw Dressing with Mayo
There are many ways you can make this recipe your own; here are a few ideas:
- In place of the jicama, use shredded green apple, sliced celery, water chestnuts or radishes.
- Purchase bagged coleslaw mix (green cabbage, red cabbage, carrots) to save time.
- Substitute nonfat Greek yogurt for half of the mayo.
- Add chopped jalapeño pepper for a bit of spice.
- Use lime juice instead of lemon.
Serving this Coleslaw Recipe with Mayo
Here are my tips for how to serve this coleslaw:
- I think coleslaw tastes best when cold, so I serve it shortly after tossing. This ensures it stays crispy.
- If preparing the coleslaw dish ahead, serve it within 2 hours of tossing, so the cabbage stays crunchy.
- Because this salad contains mayonnaise, don’t let it sit at room temperature for more than 2 hours.
- This coleslaw can be served as a side dish with fried chicken or most grilled meats, as well as a topping for sandwiches.
Storing this Coleslaw Dressing Recipe with Mayo
If preparing the coleslaw ahead, store the dressing separate from the rest of the tossed ingredients. Cover both and place in the refrigerator. Dressing will last for 4 days; the salad ingredients will lose their crispiness after 24 hours. Toss shortly before serving.
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Lemon Mayonnaise Coleslaw
Ingredients
- 3/4 cup mayonnaise
- 4 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 2 1/4 teaspoons cider vinegar
- 3/4 teaspoon celery seeds, or more to taste
- 1/2 teaspoon celery salt
- 1/4 head green cabbage, shredded (2 cups)
- 1/4 head red cabbage, shredded (2 cups)
- 1 large carrot, peeled and grated (1/2 cup)
- 1/4 large jicama, peeled and grated, moisture rung out
- 1/4 cup chopped green onions
Instructions
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside.
- In a large mixing bowl, toss together the cabbages, carrots, jicama and green onion (I like to use my hands).
- Add around half of the mayonnaise mixture and toss; add more dressing as needed (you may have some dressing left over). Season with salt and ground pepper to taste (won’t need much, if any, salt).
Notes
- Instead of (or in addition to) jicama, use shredded green apple, sliced celery, water chestnuts or radishes.
- Purchase bagged coleslaw mix (green cabbage, red cabbage, carrots) to save time.
- Substitute nonfat Greek yogurt for half of the mayo.
- Add chopped jalapeño pepper for a bit of spice.
- Use lime juice instead of lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fab – easy to make and everyone at our barbecue went back for seconds. Couldn’t find jicama so used chopped apple and it was perfect. Thank you for this great recipe! will be making again.
So glad to hear you and your guests liked my recipe!
I’m going to try that coleslaw!As to the cnlaitro, I too am unable to grow it.I don’t have a salad spinner and I used to wrap it in a paper towel, but now, when I bring a bunch home from the store, I rinse it and cut off about 1 inch from the bottom, then store in a glassful of cold water on a shelf in the fridge. I usually change the water every day or two and it lasts for over a week.
I store cilantro exactly the same way – in a glass of water in the refrigerator – with great results. It also works well for fresh parsley!