I need a good recipe for coleslaw dressing that is creamy

I just use some mayo, 1/2 to 1 cup. 1 to 3 tablespoons of milk, 1/2 teaspoon celery seed, 1 tablespoon of sugar, and 1/2 to 1 teaspoon vinegar or lemon juice.

I use a coffee cup to make this, put in 4 tablespoons sugar, fill coffee cup up with miracle whip, add a few drops of vinegar and stir up real good, if I need more dressing I just do it again.

I use 1/4 cup sugar and 1/4 cup vinegar. Cook until sugar is dissolved.
cool and add to sour cream 1 pt.
I sometimes add raw grated onions to the slaw.
1/4 tes celery seed if I'm in the mood.
If I have fresh carrots I grate some of those in also.
Raw grated broccoli is good also. Anything goes!
:-D

I use my mother-in-law's method.. Real mayo and a bit of french dressing with a bit of milk or cream to make it creamier and stirrable. We love Dorothy Lynch French dressing. It is already quite creamy and even more so done this way. I am making some tonight to go with a chicken /wild rice casserole.

ROFL (sorry :lol: ) How big is the coffee cup! Mine is 18 ounces!

My recipe is - cut a cabbage up as fine or course as you like. Then use real mayo. not to much, just enough to lightly coat slaw. I use Kraft Mayo. not low fat.

Many people in the South use DUKE'S mayo.

Found this recipe online and has never failed to please everyone.

1/2 head large cabbage, slawed
2 carrots, peeled and grated

Mix together 1 cup mayo, 2 TBSP white vinegar and 2 TBSP sugar. Add to slaw and put in fridge for a few hours.

If you have too much cabbage to the dressing, then add more dressing -- but ALWAYS mix it so the vinegar and sugar are equal amounts.

Oh yessssssss Duke's for sure!

I finely chop in my food processor, the cabbage and carrots. I do the carrots seperate and I rinse them, too. I want the cole slaw to look white.

Then I measure as the others have said, one cup of mayonaise, one Table spoon of Vinegar and 2 Table spoons of
sugar ( used splenda and it was so tart I had lock jaw ).

but the best maneuver is to buy Marzretti Cole Slaw Dressing in the Produce Dept at the grocers. Love that stuff! Down here in the south they have a BBQ Saw......Yuk!

This is a recipe for the best coleslaw ever:

1 bag precut cabbage for slaw
1 oz vinegar (I use a shot glass)
2 oz sugar ""
1 small carton whipping cream (do not whip)

Toss and enjoy

Compliments from Brookville Hotel in Kansas

I put chopped tomato, chopped cucumber and chopped onion in my cole slaw and call it "Garden Cole Slaw". I use the same dressing as posted by amandasgramma. Always works well. Cole Slaw is best made a day in advance and then drain liquid before putting in your "best and most beautiful" bowl. Good luck. Many great ideas posted.

Oriental Slaw:
Pkg pre cut angel hair cabbage
1/2 sunflower seeds
1 pkg ramon noodles crumbled up

Dressing:
flavor envelope from Ramon Noodle pkg (oriental chicken?
flavor)
1/2 c vinegar
1/2 c Oil
1/2 sugar
Mix together and pour over cabbage mixture.
A favorite everywhere I go!

All sounds really good lady's .............thanks for sharing!!

I use ONLY Marzetti's Slaw Dressing for my cole slaw, broccoli and macaroni salads. (DO NOT use the Lite).

My cup is 8 ounces. Just curious, what is so funny about this?

Creamy Cole Slaw


Ingredients
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

Directions
Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

I use Duke's mayo and skip the buttermilk. :-D :-D

My favorite coleslaw recipe is Paula Deen's The Lady's Coleslaw which you can find on the Foodnetwork site. It's awesome and not too much mayonnaise either.

This is the one I use too and this is the dish I am asked to bring to cookouts and potluck. I put my vinegar and sugar in a pan and heat (stirring often) until the sugar has dissolved.

Oh yeah! Dukes is the bomb! Wouldn't use any other brand.

I buy Dole slaw in a package with the dressing included. We love it and I fix it a lot. It is with the other precut salad mixes.

Bad as me. I have some that will hold 40 and 48 oz!!

I use this recipe:
1/4 cup sugar
1/4 cup vinegar
1/2cup canola oil
3 heaping tablespoons Mirache Whip
1/2 tsp salt
1/8 tsp pepper
Shake well
My friends and family always brag on my slaw.

Please, please, ladies throw out your Canola Oil!! It is deadly!! It's not fit for human consumption. It's an industrial oil and caused blindness, cancer and other horrible things on cows, pigs and sheep! It caused them to attack others and as soon as it was removed from their diet, that behavior stopped! It's also an illuminant that causes the slickness to appear on color pages in a magazine. In other words, it's an industrial oil and genetically modified! Read about it here:

http://www.karinya.com/canola.htm

Please THROW AWAY YOUR CANOLA OIL!!! Do lots of research on the web of ingredients you're using for cooking. Don't take someone else's opinion -- check it out for yourself!! Be safe rather than sorry!

:-D :-D

OH YES mrspete, the Marzetti's cole slaw dressing is the best!!!

My mom's receipe for slaw dressing and always very good.
Blender-add 1 cup miracle whip, 1 tsp dried parsley, 3 tbl sugar & 3 table apple cider vinegar. Blend well, pour over cabbage,carrot mixture, mix, refrigerate till cold. Apple cider vinegar, not white vinegar (too tart)

Mrspete: You are absolutely right about the Marzetti's. I love this stuff and use it for more than just slaw. Good in all kinds of salads. I use the light version and it is just as good. Always have a jar in the frig.

use red or white cabbage/ red or white onion/celery/carrots/apples/grapes -------all sliced thin except carrots grated -then use good quality bottled mayo with lemon juice for sauce with salt pepper too.

I used canola oil in my recipe, however any oil will work.

Following is a quote from the Mayo clinic regarding canola oil: "Misinformation about the safety of canola oil may stem from the fact that, years ago, oil was producted from the rapeseed plant. Rapeseed oil contians very high levels of erucic acid, a compound that in large amounts can be toxic to humans. The canola plant was developed by natural crossbreeding from the rapeseed plant. Canola oil is produced from canola plants, not rapeeed plants. Canola plants have vey low levels of erucic acid. Canola oil is generally recognized as safe by the Food and Drug Administration. In fact, canola oil is very low in saturated fat and has a very high proportion of monosaturated fat, so it's a healthy and safe choice when it comes to oils."

Here's another bit of info on the safety of canola oil
http://www.snopes.com/medical/toxins/canola.asp

Goodness! I guess I'm related to "Maxine". Hidden Valley makes an excellent "Coleslaw" dressing. Not too much vinegar, very creamy, Super-Easy, works great for either the working moms or those of us who would rather sew all day than slave in the kitchen. :lol:

I sometimes use the prepared slaw dressing.