Coleslaw Dressing Recipe

Mayonnaise: The creamy base of the dressing, providing richness and texture.

Apple cider vinegar: Adds a tangy flavor that balances the creaminess of the mayonnaise.

Honey: Brings a touch of sweetness to the dressing.

Dijon mustard: Adds a subtle spiciness and depth of flavor.

Celery seed: Provides a unique, slightly peppery taste that enhances the overall flavor.

Salt: Enhances all the flavors in the dressing.

Pepper: Adds a bit of heat and balances the sweetness.

For a smoother and more cohesive dressing, ensure that all ingredients are at room temperature before mixing. This helps the mayonnaise blend more easily with the apple cider vinegar and honey, resulting in a creamier texture. Additionally, to enhance the flavor, let the coleslaw sit in the refrigerator for at least an hour after tossing with the dressing. This allows the cabbage and carrots to absorb the flavors, making the dish more vibrant and delicious.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity level and can provide a comparable tangy flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener alternative.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it may be slightly less complex than dijon mustard.

• celery seed - Substitute with caraway seeds: Caraway seeds can offer a similar earthy flavor, though they are slightly more pungent.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• pepper - Substitute with white pepper: White pepper can provide a similar spiciness but with a slightly different flavor profile.

• To keep your coleslaw dressing fresh and flavorful, transfer it to an airtight container. This will help maintain its creamy texture and prevent any unwanted odors from seeping in.

• Store the container in the refrigerator. The cool temperature will preserve the mayonnaise base and keep the apple cider vinegar tangy and vibrant.

• For optimal freshness, use the dressing within 5-7 days. This ensures that the honey and dijon mustard retain their distinct flavors, making your coleslaw irresistibly delicious.

• If you need to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. This prevents the container from cracking as the dressing freezes.

• Label the container with the date to keep track of its freshness. Frozen coleslaw dressing can be stored for up to 2 months without losing its creamy consistency.

• When ready to use, thaw the dressing in the refrigerator overnight. This gradual thawing process helps maintain the smooth texture and prevents separation.

• Before tossing with shredded cabbage and carrots, give the dressing a good whisk to reincorporate any separated ingredients. This ensures a perfectly blended dressing every time.

• Avoid refreezing the dressing once thawed, as this can affect the texture and flavor. Instead, portion out only what you need to avoid waste and maintain quality.

• Start by transferring the leftover coleslaw dressing into an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• When you're ready to use it, take the container out of the fridge and let it sit at room temperature for about 10-15 minutes. This allows the dressing to soften slightly, making it easier to mix.
• If the dressing has thickened too much, add a splash of apple cider vinegar or a small amount of water to loosen it up. Stir well to combine.
• For a quick reheat, you can use the microwave. Place the dressing in a microwave-safe bowl and heat it on low power for 10-15 seconds. Stir thoroughly and check the consistency. Repeat if necessary, but be cautious not to overheat, as this can alter the flavor.
• Alternatively, you can use a double boiler method. Place the container with the dressing over a pot of simmering water, ensuring the bottom of the container doesn't touch the water. Stir continuously until the dressing reaches the desired consistency.
• Once reheated, give the dressing a good whisk to ensure all ingredients are well combined. Taste and adjust the seasoning with salt and pepper if needed.
• Toss the reheated dressing with fresh shredded cabbage and carrots, or any coleslaw mix of your choice, to enjoy a revitalized and delicious coleslaw.

• Mixing bowl: A large bowl used to combine and whisk the ingredients for the dressing until smooth.

• Whisk: A utensil used to blend the mayonnaise, apple cider vinegar, honey, dijon mustard, and celery seed together.

• Measuring cups: Tools used to measure out the mayonnaise accurately.

• Measuring spoons: Tools used to measure the apple cider vinegar, honey, dijon mustard, and celery seed precisely.

• Cutting board: A surface to chop or shred the cabbage and carrots if not using a pre-made coleslaw mix.

• Chef's knife: A sharp knife used to finely shred the cabbage and carrots.

• Salad tongs: Utensils used to toss the dressing with the shredded cabbage and carrots evenly.

• Serving bowl: A bowl to serve the finished coleslaw.

Use pre-shredded mix: Save time by using a pre-shredded coleslaw mix from the store instead of shredding cabbage and carrots yourself.

Measure ingredients ahead: Measure out the mayonnaise, apple cider vinegar, honey, dijon mustard, and celery seed before starting to streamline the process.

Batch preparation: Make a larger batch of the dressing and store it in the fridge for future use, saving time on multiple preparations.

Use a food processor: If you prefer fresh ingredients, use a food processor to quickly shred the cabbage and carrots.