Homemade Coleslaw Dressing Recipe
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5
Homemade Coleslaw Dressing Recipe
Description
The dressing blends mayonnaise with granulated sugar and cider vinegar to strike a balance between creamy richness and bright acidity. Celery salt contributes a subtle savory depth, complemented by kosher salt and freshly ground black pepper for seasoning. Chopped green onions add mild sharpness and crisp herbaceous notes, while fresh parsley introduces a fresh, leafy taste that elevates the dressing.
This dressing is whisked until smooth and is typically incorporated into shredded cabbage and other coleslaw vegetables to make a classic creamy coleslaw. It can be used immediately or refrigerated for up to five days, allowing the flavors to marry and deepen slightly. The combination results in a well-rounded dressing suitable for side dishes accompanying many meals, particularly barbecues or picnic-style fare.
Ingredients
- ⅔ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2-3 green onions , chopped
- ¼ cup parsley chopped, fresh leaves
Instructions
- In a medium bowl, mix the mayonnaise, sugar, cider vinegar, celery salt, kosher salt, freshly ground black pepper, chopped onions, and chopped parsley. Whisk well.
- Use immediately or refrigerate for up to 5 days.
Notes
- This dressing is intended for use with creamy coleslaw, complementing shredded cabbage and other vegetables.
- Refrigerate the dressing for up to five days; flavors will meld over time but it can be used right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1120 kcal
% Daily Value*
| Calories | 1120kcal | 56% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 112g | 172% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 63mg | 21% |
| Sodium | 5601mg | 233% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 95IU | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.