1. For dressing, in a large bowl combine first six ingredients (through celery seeds).

2. Add cabbage, carrots, and green onions; stir to coat. Cover and chill at least 2 hours (up to 24 hours). Stir before serving.

Note

If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots.

Vinaigrette Coleslaw

Prepare as directed, except omit mayonnaise, lemon juice, and celery seeds; increase vinegar to 1/4 cup; and use 2 tbsp. sugar. For vinaigrette, combine vinegar, sugar, salt, 2 Tbsp. canola oil, and 1/4 tsp. each dry mustard and black pepper.Nutrition analysis per serving: 80 calories, 1 g protein, 9 g carbohydrate, 5 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 7 g total sugar, 70% Vitamin A, 21% Vitamin C, 217 mg sodium, 2% calcium, 2% iron

Tex-Mex Coleslaw

Prepare as directed, except omit sugar, vinegar, lemon juice, and celery seeds and increase mayonnaise to 2/3 cup. For dressing, combine mayonnaise, salt, 1/3 cup salsa, and 1/4 cup chopped fresh cilantro. Substitute bite-size strips red sweet pepper for the carrots and add 1 cup frozen roasted corn, thawed, to cabbage mixture. Serve with lime wedges and hot pepper sauce.Nutrition analysis per serving: 218 calories, 2 g protein, 12 g carbohydrate, 19 g total fat (3 g sat. fat), 10 mg cholesterol, 3 g fiber, 4 g total sugar, 21% Vitamin A, 60% Vitamin C, 464 mg sodium, 2% calcium, 4% iron