Cole slaw dressing

[Songwriter]

I see many dressing recipes in this forum... do you have any idea of any good with cabbage? I like cabbage and purple cabbage, raw, with Kraft Cole Slaw dressing but it is 9gm carb per 2T.

[Mitra]

I use mayonnaise for coleslaw.

[LisaS]

i use mayo + a little white vinegar + celery seed + a little dry mustard + a little splenda

[Mitra]

I put white vinegar (usually cider vinegar) and dry mustard in when I make the mayonnaise, so it probably amounts to pretty much the same thing.

[LisaS]

yes - it sounds like we come to much the same flavor by a different route. If I'm making broccoli slaw, I'll sometimes use regular Hidden Valley Ranch cut with a little mayo or yogurt.

[lene]

I know this is an older thread, but I figure I may as well "bump" it up.

I mix together some cider vinegar, sesame oil and olive oil, a little ginger paste (comes in a jar, but I've also simply minced some fresh ginger) and Splenda, dash of salt, dash of cayenne pepper. Whisk it well, pour over the shredded cabbage mixture (I sometimes shred a combination of red and green cabbage, sometimes buy bagged coleslaw.) Then I toss in 1/3 cup or so of salted peanuts. Let this sit in the fridge and "stew" for a while before serving. I make less dressing than most people would use, as we prefer the coleslaw to be more "veggie" and less wet and "dressing-y." This is a variation of a coleslaw I used to make that called for a packet of ramen noodles to be crumbled into the coleslaw, and used the ramen seasoning packet -- I like my version better, especially because I like the addition of cayenne and ginger and sesame oil, and also because we prefer the crunch to come from the peanuts and not ramen noodles. <g> For a bag of coleslaw, try starting with about 2-3 Tb of the oils, 3-4 Tb of the vinegar, and adding the other seasonings to your taste.

Lene'

[LisaS]

thanks for bumping this - your recipe looks like a great one to try when you want and O&V type coleslaw.

I've amended my recipe lately to be 1/3 mayo & 2/3 sour cream, with the vinegar, splenda, celery seed & dry mustard.

[back2me2007]

I use mayo, organic apple cider vinegar,a packet of equal, a dash of onion powder, a dash of garlic and salt and pepper. The ACV really gives it tang.