Tuesday, June 7, 2016
Creamy Cole Slaw Dressing
One of my favorite side dishes in the summer months is cole slaw!
I like it with a vinegar based dressing for pot lucks so I don't need to worry about mayonnaise getting too warm, and I like it creamy when it will be safely tucked in my refrigerator.
I'm happy to pull out the food processor and chop cabbage, carrots, and whatever strikes my fancy, but for the last few months, we've been doing kitchen remodeling and then getting our house on the market, so I've been trying hard to keep meals easy and as minimally messy as possible.
So, I have been keeping bags of shredded cabbage cole slaw mix (or broccoli slaw mix) on hand - they're great for whipping up a quick bowl of cole slaw, or using them in a fast no-muss-no-fuss stir fry.
The other day, I had a container of slaw mix but no prepared dressing, and I was in the mood for some creamy cole slaw.
Fortunately, making creamy cole slaw dressing is ridiculously easy, and when you make your own, you can keep better control over how sweet you want it.
My ingredient amounts are not set in stone - start there, taste, and adjust as you prefer.
1 1/2 cups dressing
1 cup mayonnaise
3 T. sugar
2 T. apple cider vinegar
1 T. whole grain mustard
1/2 tsp. celery seed
salt and pepper to taste
Combine together in a bowl and whisk thoroughly to blend.
Taste and adjust seasonings as desired.
Place shredded cole slaw veggies in a large bowl, add dressing, and combine thoroughly. Chill until ready to serve.
This cole slaw is delicious as a side salad, or inside a pulled pork sandwich, or (if you're me), as a snack multiple times a day. Hah!
This time, I paired it with some fast homemade creamed corn, and some pork chops glazed with Easy Chutney & Bourbon Sauce (I used some Plum Chutney from the Virginia Chutney Co. and it was amaaazing)
The corn? So simple - melt 4 oz. cream cheese in a sauce pan, 1/4 cup of milk, and some salt and pepper. Add frozen corn and let it simmer (not boil) until everything is hot and melty. Yum.