Total Time: 15 minutes
Makes 8 servings
Serving size: 1/2 cup
1/3 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery seeds
1 14-ounce package coleslaw mix
1/2 small red onion, thinly sliced on a mandoline (see tip, page 55)
1 jalapeño, chopped, with seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, and celery seeds. Add the coleslaw mix, red onion, and jalapeño to the bowl and toss to coat with the dressing. Season with salt and pepper. Chill until ready to serve. Slaw can be kept covered in the refrigerator for up to 5 days.
Calories 81, Carbs 4g, Fiber 1g, Protein 1g, Total Fat 7g, Saturated Fat 1g
Courtesy: "You Can Trust a Skinny Cook"