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Need a recipe for coleslaw dressing

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13 replies to this topic

#1 Cherish

Posted 04 January 2013 - 09:26 AM

Anyone have a nice one?
Usually just use a bought one but would prefer to make my own

#2 *CalamityJane*

Posted 04 January 2013 - 09:28 AM

I just use mayo with a dash of tomato sauce LOL.  Sometimes I replace some of the mayo with sour cream or natural yoghurt so it's not quite as heavy.

#3 AllyK81

Posted 04 January 2013 - 09:36 AM

Just use mayonnaise with a dash of white vinegar. We also sometimes use sour cream or natural yoghurt to pad out the mayo - depends what's in the cupboard.

#4 Lucrezia Borgia

Posted 04 January 2013 - 09:41 AM

Could you be bothered making your own mayo?  I think it's worth it and if you do it in the blender it's not a huge palaver....

1 egg
Quite a lot of oil! About 300 ml...I do 200 sunflower and 100 light olive oil
Dijon mustard
Lemon juice or white wine vinegar

So break the egg into the blender and put a teaspoon or so of mustard, and a teaspoon or so of vinegar and some sea salt ...blend it, and with the motor running very gradually pour in the oil....at first do it in a very fine slow stream...it's really cool how it all amalgamates and turns into mayo! Taste for sharpness and add more lemon juice if necessary...or even some tobacco!

Ha "tobacco" ...meant tobasco ...stupid auto correct. On NO account add tobacco!

Edited by Lucretia Borgia, 04 January 2013 - 09:43 AM.

#5 summer80

Posted 04 January 2013 - 09:45 AM

I make a healthy version with natural yoghurt, tsp of Dijon mustard and salt and pepper. Also works well as a type of dijonnaise on rolls/sandwiches!

#6 Camizebra

Posted 04 January 2013 - 09:56 AM

Thought I'd chip in with my very unorthodox recipe.  I actually use vinegar and oil with salt and pepper, like a vinaigrette, rather than mayo and it's bl__dy lovely (if I do say so myself).  I also often add a big splash of orange juice (it gets weirder huh...) as this gives a lovely freshness, especially with the shredded carrots.

#7 *LucyE*

Posted 04 January 2013 - 10:14 AM

I use some whole egg mayo, add in some white wine vinegar, cider vinegar, whole grain mustard, salt and pepper. Adjust all to taste.

#8 *CalamityJane*

Posted 04 January 2013 - 10:17 AM

QUOTE (Camizebra @ 04/01/2013, 07:56 AM) <{POST_SNAPBACK}>
Thought I'd chip in with my very unorthodox recipe.  I actually use vinegar and oil with salt and pepper, like a vinaigrette, rather than mayo and it's bl__dy lovely (if I do say so myself).  I also often add a big splash of orange juice (it gets weirder huh...) as this gives a lovely freshness, especially with the shredded carrots.

Not that weird LOL.  I sometimes make an asian inspired coleslaw and just warm rice wine vinegar with a tsp of caster sugar (warm to dissolve the sugar and then cool).

#9 Cherish

Posted 05 January 2013 - 10:12 AM

I would prefer to make my own.... Will give them a whirl!
Lucy do you make your own whole egg mayo or a bought one?

#10 *LucyE*

Posted 05 January 2013 - 06:26 PM

When I'm rushed or pregnant, I use Thomy mayo.

When I'm feeling fancy, I make my own. It's a myth that the oil has to be added slowly for it to work. I think Heston Blumenthal did a test to dispel that theory on one of his shows.

#11 Lucrezia Borgia

Posted 05 January 2013 - 06:30 PM

QUOTE (*LucyE* @ 05/01/2013, 07:26 PM) <{POST_SNAPBACK}>
When I'm rushed or pregnant, I use Thomy mayo.

When I'm feeling fancy, I make my own. It's a myth that the oil has to be added slowly for it to work. I think Heston Blumenthal did a test to dispel that theory on one of his shows.

Is that right? I'll have to try it! I have always just blindly followed the "slow steady stream" rule!

#12 FreshAirFreedom

Posted 05 January 2013 - 06:48 PM

For an amazing slaw dressing, search smittenkitchen.com for 'broccoli slaw'.
It's a buttermilk dressing that is phenomenal! I am a raw broccoli fan, and make this as often as I can.

#13 Missmarymack

Posted 06 January 2013 - 03:25 AM

I mix whole egg mayo with natural yoghurt, lemon juice, salt and pepper and some horseradish mustard. If I have no horseradish mustard, I just use some horseradish cream and whatever mustard I have in the fridge.

Now I'm off to find the broccoli slaw recipe original.gif

#14 Leafprincess

Posted 06 January 2013 - 05:20 AM

I do an Asian style coleslaw

You can use with traditional slaw mix or replace the cabbage with wombok (Chinese cabbage)

Equal parts rice vinegar & Soy
A few drops of Sesame oil (it's strong stuff)
Optional fresh chilli & sesame seeds

Dairy free, gluten free (check your soy) and egg free basically safe for people with food intolerances or pregnant

Edited by Leafprincess, 06 January 2013 - 05:21 AM.

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