Amalgam Coleslaw Dressing

This one was created by me after I reviewed about 10 different coleslaw recipes.

If you’re interested in the results and my life, I wrote a few paragraphs under the recipe and recipe notes.

Amalgam Coleslaw Dressing


  • 1 cup mayonnaise (for heaven’s sake, use mayo)
  • 1/4 cup of sour cream (it will surprise you)
  • 2 TB dijon mustard
  • 2 TB apple cider vinegar
  • Scant 1.5 TB sugar, more if you like it a little sweeter
  • 1 tsp minced onion
  • 2 tsp celery seeds


  • Mix ingredients together in a bowl that can hold at least 2 cups.  I recommend using a bowl with a cover.
  • Cover the dressing and stick in the fridge for at least a couple of hours, preferably overnight.
  • Toss dressing with coleslaw mix, cabbage, put it on salad or ice cream or whatever tickles your fancy.


I am very fussy about coleslaw.  I am not a big fan of mayonnaise, and most of the coleslaw I’ve ever had was too sweet.  My favorite coleslaw is from Blue Ribbon BBQ, a local bbq joint with fantastic food.  I attempted to emulate that dressing by reviewing way too many coleslaw recipes.

The longer this dressing sits, the better it gets.  I’ve attempted making coleslaw about a 1/2 hour before dinner, and it ended up tasting like mayonnaise (ick.)  I let this batch sit for 24 hours before tossing it with the bagged coleslaw mix and it was amazing.

Leftover potential: I ate this about three or four days after I made it, and it tasted a little bitter.  I’m not sure if it was the dressing or the combination of dressing and coleslaw mix.

Freezer friendly?  Not sure about this one because of the mayo and sour cream.  If you decide to take your chances, I’d like to hear how it worked out for you.

PS – Amalgam is a snobby word for “mixture of different elements.”  I am a fan of snobby words.

About Jennifer

Middle-aged working mother of a little guy. Also a Barefoot Books Ambassador. Prone to cooking, ranting, fiction writing, and musing.
This entry was posted in main dishes, recipes and commentary, sides. Bookmark the permalink.

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