Coleslaw Dressing
Published July 2, 2024
- Total Time
- 5 minutes
- Prep Time
- 3 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise
- 1tablespoon apple cider vinegar
- 1tablespoon sugar
- ½ teaspoon celery seeds
- Salt and pepper
Nutritional analysis per serving (8 servings)
207 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 13 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth. Store in an airtight container in the refrigerator until ready to use.
Private Notes
Comments
There are bound to be hundreds of comments, but for someone who has never made a coleslaw dressing before, this is a definitive start that will take that person to the place they need to go. Let's respect the cooks just starting on the culinary journey and allow them the space to see the basic formula.
I like to use half mayo and half Greek yoghurt, for a healthier version. You won’t notice the difference.
The concept is right but my coleslaw dressing has a lot more punch. 2 parts mayo (Duke’s or homemade) 1 part Dijon mustard Up to 1/3 part dill pickle juice Tony Chachares creole seasoning to taste I don’t add sweetener to the dressing because I like to use shredded carrots in my slaw. Carrots add enough sweetness to balance the flavor and give the slaw nice color.
Good base, like the simplicity. Mixed per recipe and found it mayo forward and a bit thick so added more vinegar. Can understand why others added pickle juice, horseradish, etc. But the celery seeds are in my opinion a critical ingredient.
If you don't have celery seeds, celery salt works as an ok substitute.
The dressing is delicious. I think I could just drink it from a cup. I have been making coleslaw the wrong way. I was doing it by a recipe from a famous home making personality by putting the salt, sugar, acid, in the veg and let it cool in the fridge for a while, then adding remaining ingredients later. Ms Chun's recipe is so much better .