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.

close up overhead view of Lemon Mayo Coleslaw in a bowl

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.

close up overhead view of Lemon Coleslaw with Mayo dressing on the side

How to Make Mayonnaise Coleslaw

There are only three easy steps to make this tangy, refreshing coleslaw:

  1. Prepare dressing.
    In a medium bowl, whisk together mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside.
  2. Prepare other salad ingredients.
    In a large mixing bowl, toss together cabbages, carrots, jicama and green onion (I like to use my hands).
  3. 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.
overhead shot of Lemon Coleslaw with Mayo dressing on the side

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.

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close up overhead view of Lemon Coleslaw with Mayo dressing on the side

Lemon Mayonnaise Coleslaw

  • Author: (by Lee Clayton Roper)
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 to 6 servings 1x
  • Category: Side dishes, salads, make ahead
  • Method: Quick and Easy
  • Cuisine: American
  • Diet: Gluten Free

Description

Easy to prepare Coleslaw with Lemon-Mayonnaise Dressing takes the basic coleslaw recipe and amps up the flavor with additions of jicama, lemon juice and celery seeds. Bright, tangy, and oh, so delicious! And, it can be made up to 24 hours in advance, too.


Ingredients

Scale
  • 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

  1. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, vinegar, celery seeds and celery salt. Set aside.
  2. In a large mixing bowl, toss together the cabbages, carrots, jicama and green onion (I like to use my hands).
  3. 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

Make ahead: Store the dressing separate from the rest of the tossed ingredients. Cover both and refrigerate. Dressing will last for 4 days; the salad ingredients will lose their crispiness after 24 hours. Toss shortly before serving.

Variations:

  • 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.
Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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4 Responses to “Lemon Mayonnaise Coleslaw Recipe”

  1. Esperanza

    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.

    Reply
    • lroper

      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!

      Reply
  2. Susan F.

    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.

    Reply

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