Your favorite homemade coleslaw dressing
- linguafood Feb 7, 2008 01:19 PM
OK, I'm not known for following recipes -- I tend to just throw stuff together and, luckily, it tends to come out rather well.
Tonight, I'm making a coleslaw to have with some spicy leftover Indian. I'd like it to be on the tangy side, to cut through the richness of the Indian sauces, and not too heavy on mayo.
For the creamy part, I have Fage, sour cream, and crème frâiche (and yes, mayo)
for the tangy -- lemons, lime, white wine vinegar or white balsamic
some fresh chives, and perhaps some mustard. I was thinking of just combing a bunch of those and see what happens, but I am guessing some of you have an opinion....
danke schön :-D
I've followed recipes before, but usually end up tweaking it to my own taste anyway. You got the right idea. The only opinion I have is that I usually like a little hint of sweetness which I take care of by adding a bit of honey to it. I also feel like its not really cole slaw w/o the addition of celery seeds, but that's just my taste.
So, my cole slaw usually ends up consisting of mayo, apple cider vinegar, mustard powder, celery seeds and honey, all to taste.
I adore cole slaw in any incarnation, and the most memorable one I've had lately was made with sour cream. The original recipe contains quite a bit of white sugar, so when I make it at home, I cut it down.
Here is the original:
3 cups sour cream
1 cup sugar
1/2 cup white vinegar
1 1/2 t salt
1 t pepper
Here is the version I use:
1 cup sour cream
3 T sugar
1/4 cup white vinegar
1 t salt
1/2 t pepper
This dressing is also my favorite for making blue cheese cole slaw--I add 1/2 cup of crumbles to the dressing.
My family has enjoyed Marzetti's dressing for years. Recently, I was making slaw and realized we were out of our favorite dressing. I Googled for a Marzetti copycat and came across this one. It's very close and easily "tweaked" to suit your own tastes.
2 cups light mayonnaise (I used Duke's regular)
2/3 cup sugar
1/4 cup white distilled vinegar (I used apple cider vinegar)
2 tablespoons prepared yellow mustard
Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
Thinly slice or shred carrot and combine with cabbage in bowl.
Sprinkle lightly with celery salt and toss.
While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
(After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill.
Refrigerate unused portion of dressing for later use.