- 14-ounces bag of shredded coleslaw mix. I like to use the store-bought mix because it saves time!
- 1 cup Cilantro
- ½ cup mayonnaise
- 1 tbsp Maple syrup, pure
- 2 tbsp Dijon mustard
- Juice from 1 lemon ~ 1/4 cup lemon juice
- salt and fresh ground pepper (to taste)
Wisk all the dressing ingredients together in a small bowl or jar. Put the coleslaw mix in a serving bowl and pour the dressing over the coleslaw vegetables. Toss gently and refrigerate at least 1 hour before serving to allow flavors to blend.