This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Mayo Real Mayonnaise
1 Tbsp. Heinz Dijon Mustard
4 cups each shredded green and purple cabbage
1/4 cup fully cooked bacon pieces
4 Claussen Dill Pickles, coarsely chopped
1 carrot, cut into match-like sticks
2 green onions, sliced
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How do I make it ?
Mix mayonnaise and mustard in large bowl until well blended.
Add remaining ingredients; toss to coat with dressing.
Refrigerate 20 min.
Kraft Kitchen Tips!
For extra crunch, add 1/4 cup unsalted roasted sunfllower kernels to coleslaw before refrigerating.
Substitute 8 cups bagged coleslaw blend (cabbage slaw mix) for the shredded cabbage.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 530 mg
Carbohydrate 7 g
Fibre 2 g
Sugars 4 g
Protein 3 g
Makes 8 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.