I mentioned this delicious coleslaw in a posting during our airstream trip last month. I made it one night for dinner, to serve alongside my husband Robert’s Grilled Sausages with Peppers and Onions (recipe to follow in another post!). As a shortcut, you can use bagged coleslaw mix with green and red cabbage and carrots. Delish! Great for Fall tailgating too.

Coleslaw with Lemon-Mayonnaise Dressing

  • Yield: 8 1x


  • 2 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 2 teaspoons to 1 tablespoon lemon juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons celery seeds
  • 1 teaspoon celery salt
  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded (or can use all green cabbage)
  • 2 large carrots, peeled and grated
  • 1/2 large jicama, peeled and grated, moisture rung out
  • 1/4 cup chopped green onions


  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). 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).


Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Toss just before serving.


Lee Clayton Roper


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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3 Responses to “Coleslaw with Lemon-Mayonnaise Dressing”

  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.

    • 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!


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