This coleslaw recipe is creamy and slightly sweet. It is an easy side dish to take to summer get-togethers. There is never any left over to bring home.
I use Mexican mayonnaise (McCormick Mayonesa con Limon) for an extra punch of flavor when I make this.
Combine in a large bowl:
- 16-oz bag of coleslaw mix
- 2 TBLSP diced onion
Whisk together in a medium bowl:
- 2/3 cup mayonnaise
- 3 TBLSP vegetable oil
- 1/2 cup sugar
- 1 TBLSP white vinegar
- 1/4 tsp. salt
- 1/2 tsp. poppy seeds.
Toss together in a large bowl to coat the cabbage.
Chill at least two hours before serving