No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tangy Coleslaw

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

  • servings: 4




  • 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. Step 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.

Everyday Food, January 2007



Reviews (2)

  • queenzookie 9 Apr, 2013

    I didn't care for this. It was too much mustard for my taste.

  • CourtneyFFox 22 Feb, 2008

    Very easy to make! Goes great with the Speedy "Baked" Beans. Delicious!