Total Time
5mins
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.

Directions

  1. Whisk all ingredients together thoroughly.
  2. This will keep a week refridgerated in a tightly-lidded container.
  3. Tip -- cabbage coarsely shredded with a knife or a kraut cutter doesn't get as "weepy" and wet if the dish has to sit.
Most Helpful

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.

Katie Redshoes October 24, 2010

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.

shereen May 31, 2007

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!

ElaineAnn March 01, 2007