Irresistible Lemon Coleslaw is calling all lemon lovers to the table. This is one of those recipes that I wish I had written down from my grandmother. I loved her coleslaw. I have been trying to recreate her recipe for years and this is the closest I have come.
No Cook
Recipe serves: 4
Serving size: 1/2 cup
Total time: 15 minutes
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry.
Pantry & Spices
-
mayonnaise
-
white vinegar
-
sugar
-
celery seed
Grocery
-
1 - lemon
-
16 oz coleslaw mix
Let's prep!
Ingredients
Prep
Ingredients
| 1/2 cup mayo |
| 1 tables spoon white vinegar |
| 1 teaspoon lemon zest |
| 1 tablespoon lemon juice |
| 2 tablespoons white sugar |
| 1 teaspoon ground black pepper |
| 1 teaspoon salt |
| 3/4 teaspoon celery seed |
| 14 ounces coleslaw mix |
Prep
- Gather all the ingredients as well as measuring tools.
- Place in a large bowl then stir:
- zest of 1 lemon
- 1 tablespoon lemon
- 1/2 cup mayo
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 3/4 teaspoon celery seed
Let's cook!
- Complete the prep from the prep tab above.
- In a large bowl with a tight fitting lid add the bag of coleslaw.
- Add 1/2 the dressing then stir
- Add more dressing a little at a time until the coleslaw becomes moist but not drenched.
- If you have extra dressing leftover place in a small container and refrigerate.
- If you don’t need it for the coleslaw then you can use it for sandwiches.
- Refrigerate the coleslaw for 1 hour before serving.
- You may or may not need to add more dressing depending on how lightly you dressed the coleslaw.
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 1
