Side Dishes, Vegetables

Coleslaw Dressing

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Until I met this coleslaw, I wasn’t a fan. They were always too sweet or too goopy…

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This one is crisp and carries a bit of a bite. The dressing can be made ahead and that does give the flavors time to blend. It’s mixed with the cabbage right before serving and that makes it the best!

Coleslaw Dressing
1 cup mayonnaise
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons celery seed
1/4 cup vinegar
2 teaspoons sugar
2 teaspoons dry mustard
1 tablespoon chopped onion
Blend well and chill. Mix with one shredded cabbage just before serving.

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*Notes

As always, it’s really fun to make these dishes with Mom, especially at her house (note the nifty salt cellar in the picture above. It has always been a part of her kitchen).

We often make a half recipe of this dressing for a half cabbage, which suits our smaller crew just right. A whole cabbage makes a lot of coleslaw.

If you want it to look funny, use red cabbage. I love the taste (just a tad different), but it does look a bit strange.

Do you have a favorite make-ahead dressing or sauce?

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4 thoughts on “Coleslaw Dressing

  1. dan says:

    The “bite” in this coleslaw gets stronger by the day. Always loved it best on the second day. Funny how just seeing that salt cellar can bring up such a flood of memories.

    Like

    • I was so glad I thought of photographing that treasure! It is a huge part of my time in your Mom’s kitchen. In my family, we always poured our salt out of the cardboard container, so a salt cellar was a revelation. The sound of the lid hitting the back as you tilt it up? That means cooking to me.

      Like

  2. Valerie of the South says:

    Thanks for posting this one. I think it’s the perfect choice to kick off Summer on Memorial Day. The coleslaw recipe is one I always meant to ask for! So glad to have it.

    Like

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