By If Harold was going to compare my brisket to Texas, I wasn’t about to let the sides embarrass me. Coleslaw was on that table too—fresh, creamy, made from scratch—and it held its own right next to fourteen hours of smoke. You don’t serve a centerpiece like that with anything from a bag. This is the dressing I’ve been making for years, the one that keeps people coming back to the table after the brisket is already gone.
Homemade Coleslaw Dressing
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes (plus 30 minutes chill time) | Servings: 12
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Combine the base. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, and lemon juice until smooth and fully incorporated.
- Add seasonings. Whisk in the sugar, Dijon mustard, celery seed, garlic powder, onion powder, salt, and black pepper until the dressing is creamy and uniform.
- Taste and adjust. Taste the dressing and adjust salt, sugar, or vinegar to your preference. A little more vinegar gives it more tang; a little more sugar rounds it out.
- Chill before serving. Cover and refrigerate for at least 30 minutes before tossing with shredded cabbage and carrots. This allows the flavors to meld and the dressing to thicken slightly.
- Toss and serve. Dress your coleslaw mix just before serving—use about 3/4 cup dressing per 8 cups of slaw—or serve the dressing on the side for guests to add their own.
Nutrition (per serving)
Calories: 145 | Protein: 0g | Fat: 14g | Carbs: 4g | Fiber: 0g | Sodium: 180mg