Coleslaw is one of those side dishes that you are always taking a chance on at a restaurant or potluck. The dressings are sometimes too vinegary or it is just swimming in a pool of creamy dressing. I am always willing to try it, though most of the time it is just OK. The trick is to remember that when you first put it all together it may seem too dry, but DO NOT add more dressing! As it sits and your slaw softens it will not be dry. You can always add a little more of dressing before serving, if needed, but chances are you won’t need it.
As for your actual slaw, think outside the box. Coleslaw doesn’t have to be just cabbage and carrots. Try mixing in broccoli, Brussel sprouts, jicama or fennel for something different. I like both mayo and no mayo dressings, but prefer a little sweeter than vinegary. Our taste buds are all different but once you have the base done you can tweak to your liking.
Just like when making potato or pasta salad, mix your dressing in a separate bowl then add to your salad. This way you can tweak the actual dressing and your salad will be uniform in taste. There are so many recipes out there and families have their favorites. Once you make it a few times you can change it up with what you have on hand or to make it your own “secret recipe”.
This dressing is mayo based. As we all know mayos (or salad dressing like Miracle Whip) all have a unique flavor. Start with one that you like. I am using Spin Blend in today’s coleslaw. All you need to do is whisk all the ingredients together then add to your salad. Don’t add all at once as you don’t want more dressing than salad. Stir together making sure not too wet, cover and put in fridge to allow all the flavors to come together and your slaw to soften.
Coleslaw Dressing Ingredients:
- 1/2 Cup mayo
- 1/3 Cup sugar
- 1/2 teaspoon salt (sub celery salt if you want)
- 1/4 teaspoon pepper
- 1/4 Cup milk
- 1/4 Cup buttermilk
- 2 Tablespoons onion (I used dried onion flakes I had)
- 1 1/2 teaspoons apple cider vinegar (sub white vinegar, malt vinegar or red wine)
- 1 1/2 Tablespoons lemon juice
- 1 teaspoon poppy seeds