Slaw Dressing

By Marian Burros

Total Time
10 minutes
Rating
4(46)
Comments
Read comments

Featured in: Eating Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 cups
  • ¼cup low-fat mayonnaise
  • ½cup nonfat sour cream
  • ¾cup white vinegar
  • ½cup apple juice
  • 2tablespoons lemon juice
  • ¾cup sugar
  • ½tablespoon salt
  • 1tablespoon white pepper
  • ½tablespoon celery seed
  • 2tablespoons dried dill
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

191 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 28 grams sugars; 1 gram protein; 261 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

  1. Step 1

    Mix dressing, sprout slaw and chill.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
46 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Paul

Substitute quality plain Greek yogurt for the mayo and sour cream. Limes = Lemons. Celery Seed is low impact. Add a good, strong mustard like Colmans to kick it up. Use brown sugar instead of refined white sugar.

Susan

Interesting flavor. I’m used to a creamier, less liquid slaw dressing but this one might grow on me.

Paul

Substitute quality plain Greek yogurt for the mayo and sour cream. Limes = Lemons. Celery Seed is low impact. Add a good, strong mustard like Colmans to kick it up. Use brown sugar instead of refined white sugar.

Nick

How much cabbage, Marian? I used the ratio as the basis for a slaw to top pulled pork. I left out the juices and cut the sugar. We might use cider vinegar next time. I used reduced fat sour cream. I've made it with real (tm) mayo, and Miracle Whip Light!

Margaux Laskey, Staff Editor @ NYT Cooking

This recipe is actually meant to accompany Ms. Burros's Sprout Slaw recipe here: https://daily4you.info/recipes/1374-sprout-slaw%3C/a%3E. We'll add a link within the recipe text.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.