Homemade Coleslaw Dressing
User Reviews
5
Homemade Coleslaw Dressing
Description
Homemade Coleslaw Dressing brings together cabbage and carrots tossed with a creamy blend of mayonnaise, sour cream, white vinegar, sugar, ground mustard, celery salt, and fresh dill. Grated onion adds additional flavor depth, while lemon juice and seasonings enhance brightness and balance. The dressing coats the crisp, shredded vegetables evenly after mixing.
The texture is crunchy yet tender as the dressing softens the cabbage slightly over time while keeping a fresh bite. The flavors meld after refrigerating the coleslaw for at least 30 minutes, allowing acidity and seasonings to distribute throughout. Fresh herbs add a mild aromatic note.
This coleslaw pairs well with sandwiches, grilled meats, or as a side to classic American-style meals. Garnishing with fresh parsley or green onion adds color and mild oniony freshness. The dressing requires refrigerating to achieve the best texture and flavor balance.
For best results, allow the slaw to rest for 30 minutes to 2 hours but not exceeding 24 hours to avoid sogginess or watery texture. The end yield is about six half-cup servings.
Ingredients
- 1 (14-16 ounce) cabbage or shred your own cabbage and carrots for a total of about 6.5 - 7.5 cups, shredded; package coleslaw mix
- 1 (14-16 ounce) carrot or shred your own cabbage and carrots for a total of about 6.5 - 7.5 cups, shredded; package coleslaw mix
- ¾ cup mayonnaise (I use Duke's)
- 2 tablespoons sour cream
- 2 tablespoons onion grated
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1 tablespoon ground mustard
- 2 teaspoons celery salt
- dill I use about 1 - 2 tablespoons, fresh, to taste
- lemon juice about 1 tablespoon, fresh, small amount
- kosher salt to taste
- ground black pepper to taste
- parsley optional garnish, chopped fresh
- chives
- green onion
Instructions
- Place the coleslaw mix in a large bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the coleslaw mix; toss to coat. Cover and refrigerate for at least 30 minutes before serving.
- Garnish with chopped fresh parsley or green onions if desired.
Notes
- Allow the coleslaw to rest for at least 30 minutes to soften cabbage and let flavors meld before serving.
- Refrigerate for up to 1-2 hours for a more tender texture, but avoid sitting longer than 24 hours to prevent sogginess.
- Expect the cabbage to wilt slightly and reduce in volume after dressing incorporation and chilling.
- The recipe yields approximately 3 cups of coleslaw or six half-cup servings after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (1/2 cup servings each)
Amount Per Serving
Calories 2528 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 252.8kcal | 13% |
| Carbohydrates | 8.9g | 3% |
| Protein | 1g | 2% |
| Fat | 24.9g | 38% |
| Saturated Fat | 3.7g | 19% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 21.8mg | 7% |
| Sodium | 527.6mg | 22% |
| Potassium | 19.8mg | 0% |
| Fiber | 1.6g | 6% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
