Recipes and Cooking Classic Creamy Coleslaw This classic coleslaw recipe is the only one you'll ever need, trust us. To make this potluck favorite, you can use a mix of red and green cabbage, or just choose one or the other. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Cameraworks LTD Prep Time: 20 mins Chill Time: 2 hrs Total Time: 2 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ cup mayonnaise 1 - 2 tablespoon sugar 1 tablespoon cider vinegar 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon celery seeds 4 cup shredded green and/or red cabbage 1 cup shredded carrots ¼ cup thinly sliced green onions Directions For dressing, in a large bowl combine first six ingredients (through celery seeds). Add cabbage, carrots, and green onions; stir to coat. Cover and chill at least 2 hours (up to 24 hours). Stir before serving. Note If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots. Vinaigrette Coleslaw Prepare as directed, except omit mayonnaise, lemon juice, and celery seeds; increase vinegar to 1/4 cup; and use 2 tbsp. sugar. For vinaigrette, combine vinegar, sugar, salt, 2 Tbsp. canola oil, and 1/4 tsp. each dry mustard and black pepper.Nutrition analysis per serving: 80 calories, 1 g protein, 9 g carbohydrate, 5 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 7 g total sugar, 70% Vitamin A, 21% Vitamin C, 217 mg sodium, 2% calcium, 2% iron Tex-Mex Coleslaw Prepare as directed, except omit sugar, vinegar, lemon juice, and celery seeds and increase mayonnaise to 2/3 cup. For dressing, combine mayonnaise, salt, 1/3 cup salsa, and 1/4 cup chopped fresh cilantro. Substitute bite-size strips red sweet pepper for the carrots and add 1 cup frozen roasted corn, thawed, to cabbage mixture. Serve with lime wedges and hot pepper sauce.Nutrition analysis per serving: 218 calories, 2 g protein, 12 g carbohydrate, 19 g total fat (3 g sat. fat), 10 mg cholesterol, 3 g fiber, 4 g total sugar, 21% Vitamin A, 60% Vitamin C, 464 mg sodium, 2% calcium, 4% iron Rate it Print Nutrition Facts (per serving) 156 Calories 14g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 156 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 334mg 15% Total Carbohydrate 7g 3% Total Sugars 5g Protein 1g Vitamin C 20.1mg 101% Calcium 33mg 3% Iron 0.5mg 3% Potassium 166mg 4% Folate, total 28mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.