Real Recipes From Real Home Cooks ®

awesome coleslaw dressing

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I really do love good coleslaw; however, the stuff you get at the store is usually drowned in this unappealing dressing. What’s a chef to do? Answer: Go into the test kitchen and make up one of my own. This is one of my shorter recipes, but some of the best recipes have the fewest steps. So, you ready… let’s get into the kitchen.

(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For awesome coleslaw dressing

  • 1/2 md
    head of cabbage (i prefer napa)
  • 3
    green onions, thinly sliced (white, and some of the green parts)
  • 1/4 c
    flat leaf parsley
  • 4 md
    radishes, thinly sliced
  • black pepper, roughly ground, to taste
  • kosher salt, to taste
  • 1 md
  • 1 1/2 Tbsp
    white wine vinegar
  • 3 tsp
    capers, drained
  • 1/3 c
    vegetable or grapeseed oil

How To Make awesome coleslaw dressing

  • 1
  • 2
    Place the egg, vinegar, and capers into the bowl of a food processor fitted with an S-blade, and blend at high speed until smooth.
  • 3
    Chef's Tip: This recipe does call for using uncooked egg, so make sure you know that your eggs are fresh. I work with uncooked eggs all the time, and have not yet had any problems, but that's because I'm careful when dealing with raw products, and you should too.
  • 4
    Slowly pour in the oil (still running at high speed), until the ingredients emulsify.
  • 5
    Chef’s Note: What is an emulsification? To emulsify means combining two liquids together which normally don't mix easily. The ingredients are usually oil or a fat like olive oil or egg yolks, and another liquid like water or broth. Acidic liquids like lemon juice (in our case vinegar) help the process by changing the pH of the mixture. The liquids are combined very slowly, usually drop by drop, while mixing vigorously, which suspends drops of liquid throughout each other. Bearnaise, hollandaise, and mayonnaise are examples of emulsified foods.
  • 6
  • 7
    Chef’s Note: I don’t usually mix the dressing with the cabbage; instead I place the cabbage on a plate and drizzle the dressing on top.
  • 8
    Slice the half cabbage into 1/4 inch sections, and place on a serving plate.
  • 9
    Spoon a generous portion of the dressing on top.
  • 10
    Sprinkle with a bit of salt and pepper. Add the onions, parsley, and radishes over the top in a decorative way (we eat first with our eyes). Makes an excellent side dish. Enjoy.
  • 11
    Keep the faith, and keep cooking.