During a short conversation with a friend the other day I was reminded that Coleslaw dressing is probably my all time favorite dressing, yet I rarely purchase it and have never made it from scratch.
Mayonnaise, it seems , is the main ingredient in coleslaw dressing. I don’t have any objection to mayonnaise. I like mayonnaise. I purchase mayonnaise. I sometimes use mayonnaise, and so make sure there is always some on hand. I have also made mayonnaise from scratch for the healthier oils, but its recommended refrigerator life is extremely short, shorter than I would likely get a couple of uses out of.
Just for the sake of trying I decided to make a mayonnaise free dressing for coleslaw (or for any other kind of salad). With avocado a major ingredient it too will have a very short refrigerator life, but as much as we are eating salads these days I’m sure it will be used.
Ingredients for the dressing in no particular order or amounts were:
- juice of one juicy lime
- apple cider vinegar
- mustard powder
- nutritional yeast flakes
- kosher salt
- crushed celery seeds
- olive oil
- onion powder
- garlic powder
- black salt
The black salt was added as an after thought to mimic the slightly eggy flavor of mayonnaise.
For the slaw itself I used:
- red cabbage
- sweet onion
- green cabbage leaf (from the garden)
- dry roasted walnuts
My dressing didn’t exactly replicate traditional coleslaw dressing but it was good nonetheless, and I will definitely be making it again. Next time I will make an effort to document the ingredient amounts.