Coleslaw Dressing Recipe
User Reviews
5
Coleslaw Dressing Recipe
Description
The coleslaw dressing recipe calls for mayonnaise as the creamy base mixed with granulated sugar to add sweetness. It incorporates white vinegar and apple cider vinegar for acidity, alongside yellow or Dijon mustard that adds mild sharpness. Garlic powder, onion powder, and celery seed contribute complementary aromatics and complexity. Salt and black pepper season the blend to taste.
This dressing is whisked until smooth and chilled to allow the flavors to develop fully. It is designed to be combined with a bag of pre-shredded cabbage, carrot, and red cabbage mix, making it convenient and quick for coleslaw preparation. The balance of sweetness and acidity creates a versatile dressing that complements the crunchy vegetables well.
Storing the dressing in the refrigerator keeps it fresh for up to four days, but it should not be left unrefrigerated for extended periods due to the mayonnaise base. Variations in the recipe notes suggest alternatives such as substituting honey or maple syrup for sugar or swapping vinegars to adjust flavor. This flexibility allows tailoring the dressing to taste preferences or available ingredients.
Ingredients
- 1 cup mayonnaise
- 1/4 cup granulated sugar (see note 1)
- 2 tablespoons white vinegar (see note 2)
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard or Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 tablespoon celery seed
- salt see note 3, freshly ground
- black pepper see note 3, freshly ground
- coleslaw mix for serving, optional (see note 4)
Instructions
- In a medium bowl, combine together mayo, sugar, white wine vinegar, cider vinegar, yellow mustard, garlic powder, onion powder, and celery seed.
- Whisk until smooth and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill until serving time. To make coleslaw, toss with 1 pound coleslaw mix.
Notes
- You can substitute honey or maple syrup for the sugar to adjust sweetness, noting it alters the flavor profile.
- Use all white vinegar, all cider vinegar, or even lemon juice if preferred for the acidic component.
- If celery seed is too strong, reduce the quantity or use poppy seeds as a mild substitute.
- Use pre-packaged shredded coleslaw mix for convenience when preparing the full salad.
- Keep the dressing refrigerated and discard if left out for more than two hours because it contains mayonnaise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1/4 cup each)
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 0.25 cups | |
| Calories | 293kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 267mg | 11% |
| Potassium | 28mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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