Ingredients2 h 15 m servings 160 cals
- Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
- 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.
Per Serving: 160 calories; 11.4 g fat; 14.6 g carbohydrates; 1.3 g protein; 6 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.