Fresh cabbage dressed with Homestyle Cole Slaw Dressing is so versatile you'll find yourself returning to it over and over again. It takes only minutes to whip-up and it's certain to complement your most favorite entrees from grilled hot dogs to smoky barbecue.
Homestyle Cole Slaw Dressing
In my opinion, cole slaw goes with almost everything. In the South you might find it on top of chili dogs, barbecue, Southern fried chicken or alongside a simple bowl of pinto beans and cornbread. The sky's the limit for it's varied uses. It's pretty much considered a must-have side dish for picnics and potluck parties. To me, it just never gets old and the crunchy texture makes it a welcome addition to any meal.
Tips For Make Ahead Cole Slaw Preparation
To keep things simple, this is the dressing you can use to dress a bag of slaw mix from the produce department at the grocery store. If you want to make the slaw from scratch using fresh ingredients you can certainly do so. Cooking doesn't have to complicated to be good.
- For a time saver, this dressing can be prepared a couple of days in advance. When doing so, place it into an airtight container and keep chilled. Give it a good stir before tossing with the cole slaw mix several hours before you plan to serve it.
- If a more lightly dressed cole slaw is your pleasure, add more slaw mix or cabbage to the dressing and toss.
- Keep in mind that the ingredients will break down a bit when dressed as the salt in the dressing draws out the liquid from the cabbage. So, sometimes slaw will look under dressed until it's had some chill time to begin to incorporate with the dressing. Give it some time before making any adjustments.
- You may also like to try this homemade Sweet Pickle Relish from Miss in the Kitchen.
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Helpful Kitchen Items:
Homestyle Cole Slaw Dressing
Servings: 1 lb
Calories: 749kcal
Ingredients
- ⅔ cup Miracle Whip salad dressing
- ¼ cup whole buttermilk
- ¼ cup granulated sugar
- 2 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ¼ teaspoon dry tarragon
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 1lb packaged cole slaw mix OR equivalent of chopped green and purple cabbage and shredded carrots combined
Instructions
- Whisk all of the ingredients together until fully combined. Toss with 1 lb cole slaw mix.
- Refrigerate for at least 4 hours. Stir well and taste to adjust the salt just before serving.
Notes
Miracle whip has a sweet flavor that combines with the seasonings to beautifully dress this slaw. You may substitute real mayonnaise, if you prefer then adjust the sweetness to your taste.
Nutrition
Serving: 1lb | Calories: 749kcal | Carbohydrates: 66g | Protein: 2g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 22mg | Sodium: 2230mg | Potassium: 229mg | Fiber: 4g | Sugar: 63g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Paula Brown
I love all your receipts. I personally love to try anything new. Especially herbs. This is without a doubt the best website for recipes!
Keep em’ coming
Melissa
Paula, I so appreciate your kind note, thank you for visiting!
Barbie
The seasonings in this dressing are spot on. Well done!
Melissa
I'm glad you enjoyed it, visit often!
Steve Carter
Does anyone know where to buy Del Monte Dill Pickle halves or whole, 22 oz glass? Can't find in California
Thanks
Pamela Hanks
I love good cole slaw!!! I have visited 2 restaurants that serve dressing that sounds like yours!! I plan to try this and get back to you. Thank you so much for sharing!
Melissa
My pleasure, enjoy!
Melissa
Hi Vickie, you know, Pet milk was a staple in my Granma's kitchens, too. It must be a generational thing. Thanks for sharing your memory. ♥
Vickie
Thanks Melissa, for taking me down memory lane! My mother made coleslaw dressing very similar to this except she used PET evaporated milk instead of buttermilk (I have no idea why) and often used pickle juice instead of the vinegar! Yes, she was a Southern cook too! I will have to try your version!