Coleslaw (Scallions and Dijon Mustard)

Serve this quick slaw with baked beans and alongside baked corn dogs for a lighter meal with a BBQ feel.

1/3 cup mayonnaise
1/3 cup sour cream
2 tsp. Dijon mustard
2 Tbsp. fresh lemon juice, freshly squeezed (from 1 lemon)
coarse sea salt
pepper, freshly cracked
1 (16 oz) bag coleslaw mix
3 scallions, green parts only, thinly sliced crosswise

In a large bowl, whisk together mayonnaise, sour cream, mustard, and lemon juice; season with salt and pepper. Add coleslaw mix and most of scallions; toss to coat.

Serve immediately, sprinkled with remaining scallions, or cover and refrigerate up to 1 day.

Makes 4 servings.