RCP: Cole Slaw Dressing

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RCP: Cole Slaw Dressing

Postby Howie Hart » Thu Jul 20, 2006 9:32 am

This past weekend, before one of my Army sons had to return to Ft. Hood, TX, I decided to have a cookout. I did Chef Carey's BBQ ribs again (I'm getting good at them), but with the heat, I decided to make Cole Slaw instead of the usual potato salad. I knew my wife used to make a Cole Slaw dressing with celery seeds in it, but when I looked up a cole slaw recipe in the B.H.&G. cookbook she usually used, the dressing didn't call for celery seed. However, they did have Celery Seed Dressing recipe, which I modified as follows:

Cole Slaw Dressing

1/4 cup sugar
1 tsp. paprika
1/2 tsp. mustard powder
1/2 cup cider vinegar
1/4 tsp. salt
1/2 cup EVOO
1 tbsp. celery seed

Stir ingredients to mix well. Makes 1 cup, enough for 2 bags of pre-shredded cole slaw mix. This was pretty good and similar to what my wife used to make, but I don't think she used paprika or mustard.
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Re: RCP: Cole Slaw Dressing

Postby Howard » Thu Jul 20, 2006 6:36 pm

That looks good Howie. We usually use EVOO, lemon juice, and salt over freshly shredded red and green cabbage. Best if it's tossed the day before.
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Re: RCP: Cole Slaw Dressing

Postby Howie Hart » Thu Jul 20, 2006 7:43 pm

Howard wrote: Best if it's tossed the day before.

I mixed it up a few hours ahead and the volume decreased by about half as the dressing was absorbed. It does need some time.
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Re: RCP: Cole Slaw Dressing

Postby Jenise » Fri Jul 21, 2006 1:07 pm

Nice recipe, Howie, and I'm glad to see someone advocating a see-through dressing for cabbage. Nice change.

Another variation? Try peanut oil, and maybe add a handful of spanish peanuts to the salad. My favorite version of cole slaw is something like that, along with cilantro and slivers of red onion.
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