Date Posted: 1/25/2007
3 Tbl fat-free mayo
1 Tbl Dijon mustard
1 Tbl rice wine vinegar
1 tsp sugar
salt to taste (about 1/4 tsp...)
1 Bag of Prepared Cole Slaw
Combine the first five ingredients and whip that up to a smooth consistency. You may want to adjust to taste after that (I usually like a little more mustard, but my better half doesn't...) Mix well with a bag of dry cole slaw mix and let sit in the fridge for about an hour. It will look dry to begin with, but will cream up.
When I first made this, I recalled the time (many moons ago) when I made cole slaw at a fast food chicken place... except I used to cut up the cabbage, carrots, etc. in an industrial food processor and made 50 to 100 pounds at a time. Scaling the recipe down was the biggest challenge. This is a modified version of that recipe.