Perfect Cole Slaw Dressing

By Cathy Nunn
@CJNUNN

Cole Slaw is one of those wonderful side dishes usually more popular in Summer, but always good any time. There are about as many great recipes for Cole Slaw as there are great cooks. In mine, I use the usual shredded cabbage, carrots, red cabbage, a little bell pepper (red or yellow for color), and this dressing is the best I have found. This is a mayonnaise-based dressing. I know many folks prefer a vinegar-based dressing, but personally, I find them to be too tart for my taste. Just refrigerate until using and always refrigerate your cole slaw when not on your table! Safety first!

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

makes about 2 cups

Prep:

10 Min

Ingredients

1/2 c: mayonnaise (fat-free is okay)
3/4 c: creamy salad dressing (like miracle whip--fat-free is okay)
2 Tbsp: prepared horseradish (more or less to your taste)
1 1/2 Tbsp: white vinegar
1 1/2 tsp: dried dill weed
3 1/2 Tbsp: white granulated sugar (if using splenda, use 2 tbsps)

How to Make Perfect Cole Slaw Dressing

Step-by-Step

1Put all ingredients together in a mixing bowl and mix well until smooth and creamy in consistency. Have your Cole Slaw veggies shredded and ready. (Should be about 2 quarts)... Pour dressing over mixed cole slaw veggies and blend together very well, cover and refrigerate. I recommend you refrigerate at least 2 hours before serving, stirring the slaw to blend flavors every 20 minutes or so.. This may look as if it is not enough, but if you keep stirring it often, it will be plenty.
2Serve chilled.

Bon Apetit' Y'all!

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