Coleslaw Dressing Recipes

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EASY COLESLAW DRESSING



Easy Coleslaw Dressing image

My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time.

Provided by Aunt Willie

Categories     Salad Dressings

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

1 cup mayonnaise (low fat works well too)
2 tablespoons sugar (I've also used Splenda here)
2 tablespoons cider vinegar
2 teaspoons black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon celery seed
5 cups shredded coleslaw mix (cabbage, carrot, onion, bell pepper, etc.)

Steps:

  • Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
  • Toss with slaw vegetables of choice.
  • Refrigerate at least four hours.
  • Toss well before serving.

COLE SLAW



Cole Slaw image

Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 7

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Steps:

  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

EASY COLESLAW DRESSING



Easy Coleslaw Dressing image

A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.

Provided by GarlicQueen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Coleslaw Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

CLASSIC COLESLAW DRESSING



Classic Coleslaw Dressing image

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Onion     Fourth of July     Picnic     Quick & Easy     Graduation     Father's Day     Backyard BBQ     Salad Dressing     Mayonnaise     Celery     Summer     Chill     Bon Appétit

Yield Makes 1 1/4 cups

Number Of Ingredients 10

2/3 cup mayonnaise
1/4 cup minced onion
3 tablespoons minced dill pickle
2 tablespoons pickle brine
2 tablespoons distilled white vinegar
1 tablespoon prepared white horseradish
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper

Steps:

  • Whisk all ingredients in a medium bowl to blend. DO AHEAD: Can be made 1 day ahead. Keep chilled.

CLASSIC CREAMY COLESLAW DRESSING



Classic Creamy Coleslaw Dressing image

I use this on bagged broccoli slaw (2 lbs) and the ratio of slaw to dressing is perfect. I believe I got this from Martha Stewart's little food magazine a while back.

Provided by Melissa and her Pan

Categories     Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small onion, grated (optional)

Steps:

  • Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
  • Refrigerate dressing, covered, until ready to use, or up to 2 days.

VINAIGRETTE COLESLAW



Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

  • In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

CLASSIC COLESLAW WITH CREAMY DRESSING



Classic Coleslaw with Creamy Dressing image

This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)

Steps:

  • Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  • Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

HOMEMADE COLESLAW DRESSING



Homemade Coleslaw Dressing image

Some cooked dressings can be heavy and overly sweet, especially if they contain cream, but this one isn't. This recipe dates back to 1942. Jewel Kiswer, Cartersville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
4 egg yolks
1/2 cup water
1/3 cup white vinegar
2 cups shredded green cabbage
2 cups shredded red cabbage

Steps:

  • In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature., Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

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