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
- 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
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.
- Category: Side dishes, salads, make ahead
- Method: Quick and Easy
- Cuisine: American