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
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.
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!
This is a great blank canvas recipe that you can have as-is, or zhuzh up with any of items mentioned in the many comments from others. I am very grateful (no pun intended!) for the tip to grate in a bit of onion. I had a small shallot that worked brilliantly. I also used less mayo & yogurt and threw in the dregs of some buttermilk in the fridge, and adjusted the sugar and vinegar to taste. Really delicious! Thx everyone for the tips!
Double vinegar & celery seeds. Add about 1/4 tsp horseradish- or more.
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