HOW TO MAKE HOMEMADE COLESLAW DRESSING RECIPES

Name: Seriously Good Homemade Coleslaw
Prep time: 25 min
Total time: 25 min
Yield: Makes approximately 10 servings
Cuisine: American
Ingredients: 1 medium cabbage (about 2 pounds), outer leaves removed; 3 medium carrots, peeled and shredded; 1/2 cup loosely packed fresh parsley leaves, coarsely chopped; 1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe; 2 tablespoons apple cider vinegar or more to taste; 2 tablespoons Dijon mustard or coarse ground mustard; 1 teaspoon celery seeds; 1/4 teaspoon fine sea salt or more to taste; 1/4 teaspoon fresh ground black pepper or more to taste

SERIOUSLY GOOD HOMEMADE COLESLAW - INSPIRED TASTE

Seriously Good Homemade Coleslaw - Inspired Taste image

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 25 minutes

Yield Makes approximately 10 servings

Number Of Ingredients 9

Ingredients

1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste

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. 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.

Nutrition Facts : Calories 183, ProteinContent 2 g, CarbohydrateContent 7 g, FiberContent 3 g, SugarContent 4 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 9 mg

BEST COLESLAW RECIPE – HOW TO MAKE COLESLAW DRESSING

Best Coleslaw Recipe – How to Make Coleslaw Dressing image

Every barbecue, picnic, or summer menu needs a classic coleslaw recipe! This easy side dish pairs well with grilled meats or piled onto a sandwich.

Provided by THEPIONEERWOMAN.COM

Categories comfort food salad side dish

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 8

Ingredients

1 1/2 c. mayonnaise
1/3 c. apple cider vinegar
Juice of 1 lemon
2 tsp. kosher salt
1 tsp. ground black pepper
2 16-ounce bags pre-shredded coleslaw mix
1/4 c. chopped parsley
1/4 c. chopped fresh dill

Steps:

In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, salt and black pepper. Add the coleslaw mix, parsley and fresh dill. Toss to combine. Let sit for 15 minutes (or up to 1 hour) in the refrigerator, mix again, then serve immediately.

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