I’ve been doing so well with my goal of not buying any salad dressings at the store. I hadn’t even been tempted. And then I found myself at the grocery store at 4PM after taking a stop the bleed course and before heading back home for dinner. It was later than anticipated, due to a couple of snafus at Home Depot, necessitating a change in meal plans. I had pulled pork and homemade buns in the freezer, so that became the default dinner. I also had some cole slaw mix that needed to be used.
What I didn’t have was any cole slaw dressing. That temptation to buy some was so strong.
But I resisted. And I realized I needed a recipe to make my own without having to turn to the internet, which obviously won’t work when the grid goes down.
Cole Slaw Dressing
½ cup mayonnaise
2 tablespoons granulated sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon pepper
¼ teaspoon salt
In a small bowl, whisk everything together until creamy and smooth. Store in an airtight container in the refrigerator. If possible, refrigerate overnight before using.
Pineapple Cole Slaw
¾ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1-2 tablespoons milk
4 cups shredded cabbage
¾ cup canned pineapple tidbits
For the dressing, combine the first four ingredients in a large bowl. Stir in cabbage and pineapple. Refrigerate until serving.
Links to related posts:
Homemade Mayonnaise
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