Yes, sometimes I just need the odd, speedy bag of ready-made coleslaw mix, BUT prepping my own is much cheaper, lasts longer, and tastes much better! This dressing is creamy, tangy, and so simple to make. I used to jazz this recipe up with fancy ingredients, but it only needs a few to shine. Also, no one wants dry coleslaw in their life. The dressing-to-salad ratio in this recipe is spot on!
Coleslaw Dressing
Salad Ingredients
MAKE AHEAD – Prepare and refrigerate the salad vegetables in separate reusable zip-lock bags or airtight containers. The carrot and spring onion are best consumed within three days. The cabbage will last five days or more. Combine the dressing ingredients and refrigerate them in an airtight container for up to 3 days. Combine the dressing and salad ingredients at the time of serving.
LEFTOVERS – Once coleslaw is dressed, it is best served immediately. As it sits, the ingredients will soften. Refrigerate leftovers and consume them within 24 hours.
Keywords: Homemade Coleslaw, Homemade Coleslaw recipe
You can prepare and refrigerate the salad vegetables in separate reusable zip-lock bags or airtight containers. The carrot and spring onion are best consumed within three days. The cabbage will last five days or more. Combine the dressing ingredients and refrigerate them in an airtight container for up to 3 days. Combine the dressing and salad ingredients at the time of serving.
Once coleslaw is dressed, it is best served immediately. As it sits, the ingredients will soften. Refrigerate leftovers and consume them within 24 hours.
