How to Make Coleslaw Dressing
Coleslaw, according to SeasonalChef.com, comes from the Dutch word "Koolsla" meaning cabbage salad. Coleslaw is a staple summer side dish that is served often at barbecues with other summer favorites like hot dogs and baked beans. It is also served on "North Carolina Barbecue" atop the vinegar-based pulled pork. There are a variety of dressings that can be added to your coleslaw base of shredded cabbage and carrots. To make coleslaw easier, look for a prepackaged coleslaw base at your grocery store. This will allow you to skip the chopping and add your dressing directly to the prepurchased base! Does this Spark an idea?
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Things You'll Need
- 1 cup mayonnaise
- 1 tbsp. sugar
- 1 tbsp. vinegar (flavored or regular)
- 1 tsp. celery seed
- A grind of black pepper
- Water (optional)
- Coleslaw base
- Small mixing bowl for dressing
- Large serving bowl for coleslaw
- Spoon for mixing
- Refrigerator for storage
Instructions
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Traditional Coleslaw Dressing
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1
To make a traditional coleslaw dressing, mix together mayonnaise, sugar, vinegar, celery seed, and black pepper in a small mixing bowl.
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2
Add your dressing to your coleslaw base of cabbage and carrots. Start by adding 1/2 cup and add more as desired. If the dressing is too thick, add a bit of water until desired consistency.
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3
Add in other ingredients if desired, such as fresh chopped onions or scallions, fresh parsley, or lemon juice. Adding some of these ingredients will give the coleslaw a fresh taste.
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4
Chill and serve.
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1
Tips & Warnings
Other coleslaw recipes include Asian and Tropical twists. For a simple Spicy Napa Cabbage Slaw with cilantro dressing, check out Epicurious.com. This recipe leaves out the mayonnaise for a low-fat twist on traditional coleslaw, and instead adds in cilantro, rice wine vinegar, spicy peppers, and ginger. Alton Brown creates an Asian Slaw on FoodNetwork.com by adding rice wine vinegar, peanut butter, soy sauce and peppers. Both of these recipes call for fresh ingredients like rice wine vinegar, ginger and cilantro, so it's a healthy and light alternative to the traditional coleslaw. Plus, you won't have to worry about refrigeration if you are bringing either of these salads due to the lack of mayonnaise, so it's a great salad to bring to a picnic or other outdoor event.
Make sure if you make a coleslaw with a mayonnaise base that you place the product in the refrigerator. According to Hellmanns.com, all products should be refrigerated after opening for the best quality.
