A flavorful blend of mayo, honey mustard and cider vinegar makes a terrific dressing for this from-scratch coleslaw recipe.
What You Need
Original recipe yields 12 servings
2 cups each shredded green and red cabbage
2 cups shredded carrot s
1 green pepper, finely chopped
2 Tbsp. grated Spanish onion s
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Savory Honey Mustard
1 tsp. HEINZ Apple Cider Vinegar
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Let's Make It
Combine first 4 ingredients in large bowl.
Mix mayo, mustard and vinegar until blended. Add to vegetable mixture; mix lightly.
Refrigerate 1 hour.
Serve this tasty coleslaw in a glass serving bowl to show off the beautiful colors.
How to Shred Lettuce or Cabbage
Cut head of cored iceberg lettuce or cabbage in half. Place each half, cut-side down, on cutting board. Cut across the halves into thin slices, then separate slices into shreds.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.