RCP: Cole Slaw Dressing

This past weekend, before one of my Army sons had to return to Ft. Hood, TX, I decided to have a cookout. I did Chef Carey's BBQ ribs again (I'm getting good at them), but with the heat, I decided to make Cole Slaw instead of the usual potato salad. I knew my wife used to make a Cole Slaw dressing with celery seeds in it, but when I looked up a cole slaw recipe in the B.H.&G. cookbook she usually used, the dressing didn't call for celery seed. However, they did have Celery Seed Dressing recipe, which I modified as follows:

Cole Slaw Dressing

1/4 cup sugar
1 tsp. paprika
1/2 tsp. mustard powder
1/2 cup cider vinegar
1/4 tsp. salt
1/2 cup EVOO
1 tbsp. celery seed

Stir ingredients to mix well. Makes 1 cup, enough for 2 bags of pre-shredded cole slaw mix. This was pretty good and similar to what my wife used to make, but I don't think she used paprika or mustard.

That looks good Howie. We usually use EVOO, lemon juice, and salt over freshly shredded red and green cabbage. Best if it's tossed the day before.

Best if it's tossed the day before.

I mixed it up a few hours ahead and the volume decreased by about half as the dressing was absorbed. It does need some time.

[Jenise]

Nice recipe, Howie, and I'm glad to see someone advocating a see-through dressing for cabbage. Nice change.

Another variation? Try peanut oil, and maybe add a handful of spanish peanuts to the salad. My favorite version of cole slaw is something like that, along with cilantro and slivers of red onion.