Tangy Coleslaw


Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.


  • cup light mayonnaise

  • 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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