The Best Sweet and Tangy Coleslaw Dressing
An old-fashioned coleslaw that cooks the dressing first, the way it used to be made. Tangy, creamy, and it clings to the cabbage instead of pooling at the bottom of the bowl.
Servings: 8 servings
Calories: 167kcal
Ingredients
For the slaw
- 1 head green cabbage shredded
- 1 cup shredded carrot
- ½ cup sliced red onion
- or
- 1 bag preshredded coleslaw mix
For the dressing
- 2 eggs
- ½ cup white sugar
- ¼ cup white vinegar
- ¼ cup water
- 1 tsp cornstarch
- 1 tsp mustard powder
- ½ cup mayonnaise
Instructions
- In a large bowl, combine the shredded cabbage, carrot, and red onion. Refrigerate while you make the dressing. Or, add a bag of pre-shredded coleslaw mix to a large bowl.
- In a small skillet off the heat, whisk together the eggs, sugar, vinegar, water, cornstarch, and mustard powder until smooth.
- Set the skillet over medium heat. Whisk constantly until the mixture thickens and bubbles, about 3 to 5 minutes.
- Remove from the heat and let cool for 30 minutes, until at least room temperature.
- Fold the mayonnaise into the cooled dressing until smooth. Chill.
- Pour the dressing over the chilled cabbage mixture and toss until evenly coated. Chill for 1 hour before serving for the best flavor.
Video
Notes
Recipe Card Tips
- Whisk the dressing smooth before any heat touches the pan. Once it warms up, lumps will not whisk out.
- Keep the whisk moving the entire time over medium heat. The second the eggs sit still they scramble, and there is no fixing it.
- Let the dressing cool to room temperature before the mayo goes in. Fold it into a warm base and it thins right back out.
Nutrition
Serving: 2tablespoons | Calories: 167kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 106mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg