Coleslaw Dressing Recipe
The origins of coleslaw date back to the Roman Empire when cabbage salads dressed with vinegar and eggs were popular. The term “coleslaw” itself comes from the Dutch word “koolsla,” meaning “cabbage salad,” a dish that Dutch settlers brought to America in the 17th century.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or spoon for stirring
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon Dijon mustard
- 1-2 tablespoons sugar (to taste)
- 1/4 teaspoon celery seed (optional)
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Base: Start by placing 1 cup of mayonnaise in a mixing bowl. This will form the creamy base of your dressing.
- Add the Vinegar: Pour in 2 tablespoons of apple cider vinegar. The vinegar gives the dressing a tangy edge that pairs well with the natural sweetness of the cabbage. You can substitute it with white vinegar if you prefer a milder flavor.
- Mix in the Mustard: Add 1 tablespoon of Dijon mustard. The mustard adds a slight kick and enhances the tanginess of the dressing, giving it more depth.
- Sweeten It Up: Add 1 to 2 tablespoons of sugar, depending on your taste preference. The sugar balances out the tanginess and brings out a touch of sweetness.
- Season: Add 1/4 teaspoon of celery seed if you want a subtle hint of earthy flavor. Sprinkle in salt and freshly ground black pepper to taste.
- Whisk It All Together: Use a whisk to combine all the ingredients. Whisk thoroughly until the dressing is smooth and creamy. Adjust the seasoning if needed by adding more sugar, vinegar, or salt.
- Refrigerate or Use Immediately: If you prefer a chilled dressing, cover and refrigerate it for 10-15 minutes before serving. Otherwise, pour it over your shredded cabbage mix, toss, and enjoy!
- Serving Tip: This dressing can be used for a classic cabbage coleslaw or as a dressing for other salads. To make a traditional coleslaw, simply mix it with a combination of shredded green cabbage, red cabbage, and carrots.