Creamy Mustard-Dill Dressing

Preparation info

  • Makes About

    1½ cups

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

This dressing is for those who like a creamy traditional coleslaw dressing with a nice mustardy edge.


  • cup reduced-calorie or light mayonnaise
  • ½ cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons cider vinegar or rice vinegar, or to taste
  • 1 to 2 tablespoons sugar
  • 2 tablespoons Dijon mustard, or to taste
  • 2 tablespoons coarse-grained mustard (or substitute 1 tablespoon more Dijon)
  • cup chopped fresh dill
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne (optional)


    In a medium bowl, whisk all of the ingredients together until very well blended.