Coleslaw Dressing
Published July 2, 2024
- Total Time
- 5 minutes
- Prep Time
- 3 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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
I like to use half mayo and half Greek yoghurt, for a healthier version. You won’t notice the difference.
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.
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.
I agree with the person who applauded the presentation of a great fundamental recipe for starters and beginning cooks and appreciate the suggestions from people who believe recipes are guidelines not credos. This recipes gave me a starting point for a “ normal” coleslaw. I hardly ever eat the slaw offered at restaurants and chip shops, too sweet, too wet, too oniony. I do not care for the combination of onion and mayonnaise and sweet is definitely out. My usual coleslaw has cabbage, carrots, cucumbers, celery (if daughter with celery allergy is not home) topped with a little garlic powder, mayo, buttermilk,fresh herbs, pumpkin seeds. Hosting a recent family barbecue, I needed a trad slaw designed not to startle the less adventurous relatives. This fit the bill! No sugar, old bay instead of the celery seeds not in my pantry, a touch of pickle juice—very nice.
I've been making Cole slaw dressing for 50 years so I guess I've mastered it. My ingredients are: 1 C Mayo 1/4 C Sugar 1/4 C Lemon Juice 1/2 C sour Cream or Plain Yoghurt 1/4 tsp Cayenne pepper Salt & pepper to taste but not necessary This is delicious. The lemon juice makes all the difference.
Vinegar and sugar, versus sweet pickle juice, versus dill pickle juice was a longstanding argument in my family. I use what I have and also add horseradish sometimes to please a friend. So many ways to enjoy some healthy cabbage and a little bit of carrots!