Coleslaw Dressing Recipe Basic Food

EASY COLESLAW DRESSING

Steps:

• Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
• Toss with slaw vegetables of choice.
• Refrigerate at least four hours.
• Toss well before serving.

CLASSIC CREAMY COLESLAW DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
• Refrigerate dressing, covered, until ready to use, or up to 2 days.

SIMPLE COLESLAW (COLE SLAW) DRESSING

Steps:

• Whisk together and add to one pound coleslaw mixture.
• Refrigerate several hours before serving for best flavor.

CLASSIC COLESLAW

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

KFC COLESLAW DRESSING

Steps:

• You simply need to add all of the following ingredients into a bowl and mix them up!

COLE SLAW DRESSING

Steps:

• Gather the ingredients.
• In a large jar or medium bowl, combine the mayonnaise, 5 to 6 tablespoons of the sugar, the vinegar, celery seed, Creole seasoning, and black pepper. Whisk to blend or cover the jar and shake it until well blended.
• Toss with shredded or chopped cabbage and refrigerate for an hour or two before serving for best flavor.
• This dressing makes enough for about 1 medium head of cabbage . We like to add some grated carrot and onion or onion powder to the mixture, or you could use green cabbage with some shredded red cabbage (see the note about red cabbage and red onion in the Tips and Variations, below).
• Serve coleslaw with any summer meal, barbecued ribs, grilled chicken, burgers, or pulled pork, or use it to top shredded beef or chicken sandwiches. It is, of course, an essential side to serve with fried catfish or fish and chips.

SIMPLE COLESLAW DRESSING

Steps:

• Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

COLE SLAW

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

HOMEMADE COLESLAW DRESSING

Steps:

• In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature., Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.

COLESLAW DRESSING

Steps:

• 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.

COLESLAW

Steps:

• Take a cabbage and remove the exterior layer. Wash it and chop the cabbage into quarters, remove the hard center part of the cabbage. With the knife, chop the cabbage into very thin strips or shred them with a grater. Now, repeat the same with the purple cabbage. Also, julienne(thin sticks) the carrots. Now, transfer all of them in to a big bowl and mix well. Keep it aside.
• Now, chop the onion into thin slices. Wash the onion slices and soak it just for a minute. Soaking is optional. This step helps to reduce the strong smell of onion. Now, drain the water and add the onion slices to the cabbage bowl.
• Let's prepare the dressing: In a bowl, take mayonnaise and mustard paste. Give it a mix then add lemon juice, sugar, enough salt and pepper powder.
• Mix it till everything is combined well. Now, pour half of it on cabbage.
• Mix it well then add the remaining dressing and mix it well till all the vegetables coated well with the dressing. Coleslaw is now ready to serve!!

CLASSIC COLESLAW

Steps:

• Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
• Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

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.

CREAMY COLESLAW DRESSING RECIPE - SOUTHERN & HOMEMADE

Steps:

• In a medium bowl whisk together mayo, vinegar, and sugar. Whisk in spices and poppy seeds until everything is well combined.
• To make coleslaw, add this to a 16oz bag of pre-cut cabbage or coleslaw mix.

BEST EASY COLESLAW RECIPE

Steps:

• In a small bowl, whisk together mayonnaise, honey, lemon juice, vinegar, salt pepper until the mixture is combined and there are no lumps.
• Add celery seeds and whisk to combine.
• Place half of the coleslaw mixture in a large mixing bowl.
• Pour half of the dressing over the coleslaw in the bowl.
• Add the rest of the coleslaw mixture and pour the rest of the dressing over it.
• Stir until combined.
• Transfer to a serving dish, cover with a lid or plastic wrap and chill for at least 1 hour.
• Stir, then garnish with salt, pepper, extra celery seeds, chopped onion, etc.
• Serve.

KFC COLESLAW RECIPE

Steps:

• In a large bowl, add the shredded cabbage, carrot, and onion. Toss them so that they get mixed.
• Take another bowl and add salt, sugar, white pepper, and mayonnaise to it. Then, pour milk, mayonnaise, buttermilk, vinegar, and lemon juice into it. Mix them until they are combined well.
• Then, pour this mixture over the vegetables and toss them so that they get coated with the creamy sauce.
• Let the coleslaw chill overnight and then your KFC coleslaw is ready!

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.

EASY CREAMY COLESLAW DRESSING

Steps:

• Stir the ingredients together. Pour the dressing over 2 cups cabbage.
• Cover and refrigerate 1 to 24 hours.

SIMPLE COLESLAW

Steps:

• In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days.
• In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice. Stir well. Cover and refrigerate for at least 24 hours.