Best Cole Slaw Dressing From Scratch Food

BEST COLESLAW DRESSING (QUICK & EASY!)

Steps:

• Whisk together all of the ingredients in a medium bowl. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency. Store refrigerated.
• To make with coleslaw, combine the dressing recipe with 8 cups shredded cabbage and 1 cup shredded carrots, or approximately 20 ounces / 1.5 pounds of coleslaw mix. Head to our Best Coleslaw Recipe for more!

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

RESTAURANT-STYLE COLESLAW II

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

SERIOUSLY GOOD HOMEMADE COLESLAW

Steps:

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
• Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

KFC CREAMY COLESLAW

Steps:

• Mix vegetables in bowl.
• Mix remaining ingredients in another bowl.
• Pour over top of vegetables.
• Mix well.
• Cover and refrigerate at least 2 hours before serving.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

COLESLAW

Steps:

• Place the cabbage and carrots in a very large mixing bowl.
• In a small bowl, whisk to combine the mayonnaise, apple cider vinegar, mustard if using, salt, and pepper.
• Pour the dressing all over the cabbage, and toss well to combine.
• Let the cole slaw rest in the fridge for at least 30 minutes before serving, then enjoy!

COLESLAW DRESSING

Steps:

• In a medium bowl, whisk together all dressing ingredients until well combined.
• Taste the dressing and add more salt and pepper as needed. If you want the dressing sweeter, add a bit more honey. If you want it tangier, add a little more apple cider vinegar.
• Dressing can be used immediately or refrigerated for up to 1 week in an airtight container.
• To make coleslaw, toss about ¾ of the dressing with 6 cups of shredded cabbage and carrots, or a 14 ounce bag of coleslaw mix. Add more dressing as needed until the coleslaw is as creamy as you like it. Serve immediately or refrigerate. Coleslaw is best the day it is mixed with the dressing.

HOMEMADE COLESLAW

Steps:

• Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.
• Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.
• Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.
• Stir everything together until thoroughly combined.
• Serve immediately, or cover and refrigerate until needed (up to 2-3 days).

COLESLAW DRESSING RECIPE

Steps:

• In a medium bowl or wide-mouth jar with a lid, add mayo
• Then add mustard and seasoning, stir to combine
• Add vinegar and lemon juice
• Place lid on jar and shake until well combined
• Add salt and pepper to taste, place on lid and shake again
• Chill until ready to serve with coleslaw
• Store in refrigerator

COLESLAW DRESSING

Steps:

• In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
• Serve with about 8 cups cabbage coleslaw mix.

WORLD'S BEST COLE SLAW! (I PROMISE)

Steps:

• Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order.
• It can be eaten immediately but tastes best after 4 hours.
• Substitution: If you don't have Buttermilk, you use Sour Cream.
• Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend.
• Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste.
• Enjoy!

CREAMY BROCCOLI SLAW

Steps:

• Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.
• Mix all dressing ingredients and set aside.
• Combine all ingredients in a large bowl. Add dressing and toss to combine.
• Refrigerate at least 1 hour before serving.

PERFECT COLE SLAW DRESSING

Steps:

• 1. Put all ingredients together in a mixing bowl and mix well until smooth and creamy in consistency. Have your Cole Slaw veggies shredded and ready. (Should be about 2 quarts)... Pour dressing over mixed cole slaw veggies and blend together very well, cover and refrigerate. I recommend you refrigerate at least 2 hours before serving, stirring the slaw to blend flavors every 20 minutes or so.. This may look as if it is not enough, but if you keep stirring it often, it will be plenty.
• 2. Serve chilled. Bon Apetit' Y'all!

CLASSIC COLESLAW RECIPE WITH HOMEMADE DRESSING

Steps:

• Cut the cabbage into eighths so you have small wedges. Use your knife to "spread" or slice the cabbage into thin strips and add it into a large bowl.
• In a glass jar or container with a tight fitting lid, combine the mayo, honey, lemon juice, vinegar, celery seed, ground mustard, salt and pepper.
• Shake well, making sure the honey gets incorporated into the dressing, and refrigerate until ready to serve.
• Toss the shredded cabbage and carrot together. Pour in desired amount of dressing, toss and serve immediately!

COLESLAW

Steps:

• Put the chopped cabbage, carrot and onion into a big bowl.
• In a smaller bowl, mix together the mayonnaise, lemon juice, vinegar and wholegrain mustard. Season with salt and freshly ground black pepper and stir to thoroughly combine. Pour over the vegetables.
• Toss the slaw with the dressing. Serve immediately or cover and leave in the fridge for up to 2 days until ready to use.

EASY COLESLAW DRESSING

Steps:

• Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.