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Creamy Summer Coleslaw

Francine Lizotte, Club Foody

"Not only healthy, but quick and easy. It's definitely a crowd-pleaser."
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2 h 15 m servings 160 cals
Original recipe yields 8 servings (5 cups)

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  • Prep

  • Ready In

  1. Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
  2. Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.


  • Cook's Notes:
  • For more zip, substitute apple cider vinegar for white vinegar.
  • I use 2/3 green cabbage and 1/3 red cabbage.

Nutrition Facts

Per Serving: 160 calories; 11.4 g fat; 14.6 g carbohydrates; 1.3 g protein; 6 mg cholesterol; 103 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I think this was one of the best coleslaw recipes I have ever had. I used a bag of coleslaw mix, 1 tbsp each of sugar, vinegar, lemon juice and green onions for white, let it sit overnight and t...

Excellent coleslaw. I used a 16 oz. bag of shredded cabbage and carrots which made it easier than bringing out the Cuisinart.

This was awesome! I followed the directions exactly, except I left out the sour cream because I didn't have any. It was great! Next time I will include the sour cream and try that out! Hubby...