Lemon Mayonnaise Coleslaw

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

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: American

Keyword: Lemon Mayonnaise Coleslaw

Servings:

Calories: 240kcal

Author: Lee Clayton Roper

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

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.

Nutrition