Add shredded coleslaw mix to a large salad bowl and set aside.
In a small mixing bowl combine mayonnaise, sugar, vinegar, celery seeds, dill, salt, and pepper; whisk until thoroughly combined.
Pour dressing over cabbage mixture and toss until well incorporated.
Taste for seasonings and flavor; adjust accordingly.
Cover and chill for at least 1 hour.
Garnish with parsley and fresh cracked pepper.
WW FREESTYLE POINTS: 5
- REDUCE POINTS DOWN TO 2 by using Low Fat Mayonnaise.
- If you want to shred your own Coleslaw mix, you will need to thinly slice/shred about 6 cups green cabbage and 2 large carrots.
- Add extra flavors and texture by stirring in sliced green onions, diced apples, dried cranberries, chopped almonds, and/or pumpkin seeds.
- Make Coleslaw one day ahead and keep in the fridge until ready to use, OR make the dressing 1 to 2 days ahead and then just stir it in an hour before serving the Coleslaw.
Calories: 162 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 325 mg | Potassium: 112 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 75 IU | Vitamin C: 24.2 mg | Calcium: 32 mg | Iron: 0.5 mg | Net Carbs: 6 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.