Prep 5 mins
Cook 0 mins
I don't think that bought cole slaw dressing is really satisfactory -- generally too salty and bland. So I messed with recipes until I came up with one we realy enjoy. Being sugarless, its diabetic-friendly as well.
- 1⁄2 cup mayonnaise
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon celery seed
- fresh ground black pepper
- Whisk all ingredients together thoroughly.
- This will keep a week refridgerated in a tightly-lidded container.
- Tip -- cabbage coarsely shredded with a knife or a kraut cutter doesn't get as "weepy" and wet if the dish has to sit.
Modified this dressing a bit by using white wine vinegar instead of lemon juice -- then added a generous amount of dehydrated minced onion, dried celery flakes and dried sweet pepper flakes, with a couple good shakes of dried parsley for good measure (using up pantry ingredients) -- and mixed well with about 4 cups of coarsely chopped cabbage. Chill for about an hour. Mmm...tasty. Day two: Next time I make this: add TWICE as much cabbage! Still delish, though.
This is a very good dressing. Being on a low carb - no-sugar diet, I have also found that you can use red wine vinegar and some splenda or other sugar substitute. I also add in some fresh or dried dill for a different taste and add green onion into my coleslaw mix. It is very satisfying when you want a sweeter version without the guilt.
I made this and used it on packaged cole slaw mix. I'm used to the sweet-sour taste of a slaw dressing with vinegar and sugar, so I was skeptical, but I really loved the flavor and didn't miss the sweetness at all. I will be making this to keep on hand in the summer for frequent use. Made for Please Review my Recipe Tag. Thanks for posting!