|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dressing is a classic combination of sweet and tart flavors for coleslaw or cabbage salad. It makes enough to dress about 1 medium head of shredded or chopped cabbage or about 1 1/2 pounds of packaged coleslaw mix.
For best flavor, cover the container and chill the slaw for a few hours before serving. Also, the cabbage gets a bit juicier as it sits, so don't worry that there isn't enough dressing. After an hour or so in the fridge, it will be creamy and delicious.
The amount of sugar in the dressing is a matter of taste, so add about half the amount, to begin with, then more as needed. For a lighter slaw and dressing, take a look at this summer slaw recipe.
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- 1 1/4 cups mayonnaise
- 5 to 6 tablespoons sugar
- 1/4 cup cider vinegar
- 1/2 to 1 teaspoon celery seeds
- 1/2 teaspoon Creole seasoning (or seasoned salt)
- 1/4 teaspoon black pepper
- Salt (to taste)
Gather the ingredients.
In a large jar or medium bowl, combine the mayonnaise, 3 to 4 tablespoons of the sugar, the vinegar, celery seed, Creole seasoning, and black pepper. Whisk to blend or cover the jar and shake it until well blended.
Toss with shredded or chopped cabbage and refrigerate for an hour or two before serving for best flavor.
This dressing makes enough for about one medium head of cabbage. We like to add some grated carrot and onion or onion powder to the mixture, or you could use green cabbage with some shredded red cabbage (see the note about red cabbage and red onion in the Tips and Variations, below).
Serve coleslaw with any summer meal, barbecued ribs, grilled chicken, burgers, or pulled pork, or use it to top shredded beef or chicken sandwiches. It is, of course, an essential side to serve with fried catfish or fish and chips!
- Instead of tossing the dressing with plain cabbage, try a cabbage and kale coleslaw combination.
- Consider salting your cabbage before you make coleslaw for tender yet crispy results. Toss shredded cabbage with a few teaspoons of salt—about 2 teaspoons per pound—and transfer it to a colander. Let it stand for 20 minutes. Squeeze out any excess moisture and use it in your salad.
- Reduce the amount of sugar for a less sweet slaw, or use a sugar substitute (follow the label for equivalent amounts).
- Substitute celery salt for the Creole seasoning.
- Add one clove of finely minced and mashed garlic to the dressing for garlic flavor. Or use about 1/2 teaspoon of garlic powder.
- Use the dressing with broccoli slaw instead of cabbage.