GRANDMA'S OLD FASHIONED BOILED DRESSING
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Provided by The Kitchen Whisperer
Number Of Ingredients 11
Steps:
- In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
- In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
- In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
- Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
- Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
- Add in the celery seed and pepper. Taste for salt.
- Pour into a glass container and once, cool, cover and store in the fridge for up to one week.
BEST COLESLAW DRESSING (QUICK & EASY!)
This homemade coleslaw dressing recipe is truly the best! It's creamy with the ideal balance of savory and sweet, and it takes only 5 minutes to make.
Provided by Sonja
Categories Dressings
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together all of the ingredients in a medium bowl. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency. Store refrigerated.
- To make with coleslaw, combine the dressing recipe with 8 cups shredded cabbage and 1 cup shredded carrots, or approximately 20 ounces / 1.5 pounds of coleslaw mix. Head to our Best Coleslaw Recipe for more!
Nutrition Facts : Calories 108 calories, Sugar 3.1 g, Sodium 383.8 mg, Fat 10.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 3.6 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 5.8 mg
HOMEMADE COLESLAW DRESSING
Some cooked dressings can be heavy and overly sweet, especially if they contain cream, but this one isn't. This recipe dates back to 1942. Jewel Kiswer, Cartersville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; cool to room temperature., Place the cabbage in a bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
COOKED COLESLAW DRESSING
Saw this on the net a while ago and have made it many times. At first I only used it as a dressing and last week I discovered that it is also very nice as a basting sauce for chicken. The recipe doubles easily and stores well in the fridge.
Provided by Chef Dudo
Categories Salad Dressings
Time 15m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except the mustard in a small saucepan.
- Bring to a boil over high heat, reduce heat to medium.
- Boil 5 minutes, stirring occasionally.
- Reduce heat if it cooks "too bubbly".
- Cover and chill in refrigerator.
- When completely chilled, whisk in mustard.
Nutrition Facts : Calories 1254.3, Fat 113.3, SaturatedFat 15.2, Sodium 1291.9, Carbohydrate 61.4, Fiber 4.1, Sugar 52.6, Protein 5.8
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
COLESLAW WITH BOILED DRESSING
Provided by Amanda Hesser
Categories easy, salads and dressings
Time 1h15m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cut the cabbage in half through the core. Place in a bowl of cold water and refrigerate for 1 hour.
- Make the dressing by mixing together the flour, mustard, sugar and cayenne in a heavy saucepan. Add the butter and melt over low heat. Whisk in the yolks. Quickly add the milk and vinegar and whisk until combined. Stir until the mixture coats the back of a spoon. Season with salt. Transfer to a bowl and chill.
- Drain the cabbage. Cut in half again, core and thinly slice. In a large bowl, combine the cabbage, dressing and celery seed. Season to taste with salt and more celery seed if desired.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 6 grams, TransFat 0 grams
COLESLAW WITH COOKED DRESSING
This is a great oil & vinegar coleslaw dish that you can make with the whole head of cabbage. The longer it sits, the better it gets! A great way to always have coleslaw on hand in the fridge, I have been making this recipe for 20+ years, with great results. I found it in our local newspaper's Christmas recipe insert, & have been making it ever since :) Enjoy!
Provided by Chef MarianneL
Categories Low Protein
Time P1DT5m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- -Combine shredded cabbage, onion, and green pepper in a large bowl.
- -Heat vinegar, sugar, and oil in a medium saucepan until sugar is dissolved and syrup is boiling.
- -Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). -When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.
COLESLAW DRESSING
My grandmother was from Germany and this was her mother's recipe.
Provided by SILVANUS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 7.4 g, Cholesterol 51.8 mg, Fat 7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 66 mg, Sugar 6.3 g
EASY COLESLAW DRESSING
A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed.
Provided by GarlicQueen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 9.3 g, Cholesterol 5.1 mg, Fat 6.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 236.2 mg, Sugar 5.5 g
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