Tangy Coleslaw

Serve this quick slaw with Speedy "Baked" Beans; alongside our Baked Corn Dogs.

  • Servings: 4
Tangy Coleslaw

Source: Everyday Food, January 2007


  • 1/3 cup light mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and ground pepper
  • 1 bag (16 ounces) coleslaw mix
  • 3 scallions, green parts only, thinly sliced crosswise


  1. In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat. Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.


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