1bag(16 ounce) coleslaw mix (about 6 cups)pre-shredded cabbage and carrots
1/2cuplight mayonnaise (or regular mayonnaise, if you prefer) (or regular mayonnaise, if you prefer)
3tablespoonswhite distilled vinegar
1/2teaspooncelery salt(see notes)
In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, and celery salt until smooth. Add bag of coleslaw mix (shredded cabbage and carrots) and mix well, until the cabbage is completely coated with the dressing.
Cover and refrigerate for at least one hour. Stir before serving.Serving size: 3/4 cup.
If you prefer, shred your own cabbage and carrots rather than buying a bag of coleslaw mix. You'll need about six cups.
Add ins: you may want to add 1/4 cup finely chopped onion, 1/4 cup finely chopped parsley, or 1 cup shredded kale.
Instead of the celery salt, substitute 1/2 teaspoon kosher salt, and 1 teaspoon celery seed.
Make ahead tip: Coleslaw can be made a day ahead and stored in the refrigerator, tightly covered. Stir well before serving. If refrigerated, coleslaw should last 3-5 days.