Creamy Coleslaw Dressing
Ingredients10 m servings 126
- Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Cook's Note:
- My vegetables for coleslaw are: 8 cups finely chopped cabbage, 1/4 cup shredded carrot, 1/4 cup thinly sliced red radish, 2 whole green onions or 1/4 red onion, thinly sliced. Mix cabbage, carrots, red radishes, and onions. Stir dressing in to your vegetables and mix well. Cover and refrigerate for at least 4 hours. We like it better if I let it sit overnight; it becomes even creamier and better-tasting.
Per Serving: 126 calories; 11 7 0.6 5 179 Full nutrition
ReviewsRead all reviews 10
I mixed this up in the morning so the flavors had all day to meld. I was a little worried as the dressing is very thin. I mixed it with the slaw and gave it a few hours to blend. The taste is...
I have made this several times, my whole family loves it. Great recipe!
This dressing is exactly what we were looking for. Creamy and delicious - not too tart, not too sweet. I didn't actually measure the ingredients, but this turned out exceptional. I used whole...
Exceptional taste for just a few ingredients! I didn’t have a whole lemon, so I juiced the half I had and then minced about a tablespoon of rind and tossed into the salad. Otherwise, made it acc...
Loved it . I have to change the milk products due to allergies. I make Buttermilk with cashew milk. It is perfect
I made this exactly as written except, based on some reviews about it being too thin, I left out the low-fat milk. It is Delicious! The tanginess is perfect and blended beautifully with my broc...
Creamy and just the right amount of sweetness. I made half the recipe for half of a 12 oz bag of shredded cabbage, carrots and red cabbage mix. In place of the buttermilk, I just added about a t...