This Recipe for Coleslaw Dressing is drilled down giving you the quantities needed per 2 cups of shredded cabbage. For you, that means the guess work has been removed, and when planning your next gathering, it’s a simple calculation. You can use this basic dressing add your preferred slaw vegetables, and you’re good to go.
The Ultimate Side
I guess you could say that in the midwest and specifically in my small German community, coleslaw is the side of choice. Traditional German coleslaw (“krautsalat”) is dressed with a vinaigrette, and sometimes onion and apples are added. According to Wikipedia, the term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad.” Coleslaw is not only the perfect side, but it’s also the perfect topping for a fish or pork sandwich and don’t forget about a brat.
Recipe for Coleslaw Dressing
I recently heard someone say that the recipe for the coleslaw used at our parish fish fries was Maggie Janssen’s recipe (my mom). I didn’t say anything but kind of knew in my heart that it might be and that I had the little yellow piece of paper with her handwritten recipe. Maybe it’s been tweaked over the years and maybe not, but it’s tried and true and I think you might just want to keep this one. Her measurements are perfect when planning for any sized gathering and I would say the perfect German recipe!
- 2 tablespoons sugar
- 3 tablespoons vinegar
- 2 tablespoons salad oil
- 1/2 teaspoon salt
That’s it. Pretty simple and just the beginning. From there you can add green pepper, carrots, parsley, plain shredded cabbage or the packaged cabbage that includes other vegetables. Coleslaw can be made a day in advance and keeps well and it’s nice to have on hand if you don’t have time to assemble a leaf salad. If you use packaged shredded cabbage with red cabbage included you might get a slight pinkish coloration the next day. The picture below was taken the day after the recipe was made so you can see the difference.
Having a Recipe for Coleslaw Dressing does have some value. I mean, who doesn’t know someone that’s planning a party or a shower that just might need a recipe like this. It ‘s easy to make and will take a little pressure off the preparer. Do you have a favorite slaw recipe? Maybe you prefer a mayonnaise dressing with cabbage. Many countries have variations of coleslaw. What’s your heritage and preference? Please consider leaving a comment below.
Thanks so much for stopping by, Rose
- The following ingredients are calculated for every two cups of shredded cabbage.
- 2 cups shredded cabbage
- ½ cup chopped onions (I used onions in the post, and they are optional)
- 2 tablespoons of sugar
- 3 tablespoons of vinegar
- 2 tablespoons of salad oil
- ½ tsp of salt
- green pepper (optional)
- carrots (optional)
- parsley (optional)
- Bring sugar, vinegar, salad oil and salt to a boil.
- Pour over shredded cabbage (and onions) and stir.
- This recipe can be made a day in advance.
- If made in advance and using a packaged shredded cabbage mixture containing red cabbage, you may have a slight discoloration. Please see the middle picture in the post. It was taken the day after the recipe was made.