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1 cup mayonnaise. 1 tablespoon Dijon mustard. Drizzle extra-virgin olive oil. 1/2 lemon, juiced. Salt and freshly ground black pepper. 1 tablespoon red wine vinegar. 1 tablespoon sugar or pinch. 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
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Directions. In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside. In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar.
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Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside. In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and.
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1 tablespoon Dijon mustard. Drizzle extra-virgin olive oil. 1/2 lemon, juiced. Salt and freshly ground black pepper. 1 tablespoon red wine vinegar. 1 tablespoon sugar or pinch. 1 store-bought bag.
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Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside. In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat.
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In a large bowl add the cabbage, carrots, apples, onions, and pecans. Mix well and set aside. In a small bowl combine the mustard and water. Whisk in the olive oil; add the sugar, cayenne, cumin, orange juice, and creme fraiche and blend well. Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat.
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Watch how to make this recipe. Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and.
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