Easy Creamy Coleslaw

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I must admit to being incredibly lazy when making coleslaw: I use pre-sliced bagged coleslaw mix. I reach for the bags with both red and green cabbage and carrots—the more colors the merrier!

Sometimes, I like to add golden raisins, shredded broccoli, finely sliced apples, and even thinly sliced Brussels sprouts, to add wonderful color, crunch, and sweetness. But for this make-ahead tailgate party version, since the coleslaw has to live a little longer in the fridge, less is more.   

Pre-sliced bagged coleslaw mix makes this classic side a breeze to throw together. Victoria de la Maza

Makes 8 cups

• 1 cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 4 tablespoons heavy cream
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper  
• 1 pound coleslaw mix

In a large bowl, mix the mayonnaise, vinegar, lemon juice, heavy cream, sea salt, and pepper. Whisk to make a smooth sauce. Taste to adjust seasonings. Add the coleslaw mix and mix well. Cover and refrigerate overnight.