This is a lovely side dish to have with any main dish or lunch, especially in summer.  While not a big fan of sweet coleslaw, there is a bit of sugar in this recipe, but it is not overpowering at all, and by all means add more if that is to your taste.  The dressing makes about 3/4 cup, and in this recipe we used 1/4 dressing for the coleslaw, so leftovers can be used again on just about any salad you make.

DRESSING:

1/2  cup Mayonnaise

2 tsp. Dijon mustard

1 tsp. fresh lemon juice

1 Tblsp. White vinegar

1 1/2 tsp. white sugar

1/2 tsp. ground celery seed

1/2 tsp. paprika

fresh cracked pepper

COLESLAW:

1 1/2 cups finely sliced, shredded green cabbage

rounded 1/2 cup finely sliced red cabbage, or a bit more if you prefer

1 small to medium grated carrot

2 green onions, diced

Whisk up all the ingredients listed in the dressing recipe and set aside.

To a bowl, add the green and red cabbages, grated carrot and green onions, tossing with a fork to combine.  Pour in 1/4 cup of the dressing, mixing well.  Refrigerate 1- 2 hours before serving.