Ina Garten's Cole Slaw (sorta)

Creamy Dijon Coleslaw Dressing (by Ina Garten) (sorta)

1/2 cup mayonnaise

2 heaping Tbsp Dijon mustard

scant 1/2 Tbsp sugar

2 Tbsp white wine vinegar (or Prosecco vinegar, or champagne vinegar)

1/2 tsp celery seeds

1/4 tsp celery salt (couple of dashes, really)

Pinch of kosher salt

A few grinds of pepper

Whisk ingredients together and add a bag of your favorite cole slaw mix.

Today's picture is of "Southern diced" slaw, but this dressing is fine with angel hair slaw and vegetable slaw and broccoli slaw and tri-color slaw ... any slaw you can think up, actually.

It really did start with an Ina Garten recipe. Hers used a lot more mayonnaise, less Dijon, and a little dab of apple cider vinegar. And it was fine like that, honest. I had just been using the same apple-cider-vinegar-heavy recipe for several years, and I wanted a change of pace. And a change of vinegar. The second or third time I made it, I had Prosecco vinegar on hand, and I ran out of mayonnaise, so I added more Dijon to make up the difference, and -- ooo! That turned out nicely! I also cut down on the volume of dressing because it overwhelmed the average 14-oz bag of coleslaw mix. And those are the measurements listed with this recipe.

If you object to buying pre-sliced slaw mix, then you can use a quarter of a green cabbage sliced (or diced), an eighth of a red cabbage (again, sliced or diced), and two grated carrots to make your own mix. It will be delicious and so much fresher than the stuff in the bag.

Here are a few pictures like a real food blog:

Last night's dinner was sloppy joes with fresh cole slaw and potato chips. Didn't even get the kitchen too hot!

Thanks for reading. Let me know how you like your coleslaw!

--Bay

Comments

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