Basic Creamy Coleslaw Dressing Recipe

Basic Creamy Coleslaw Dressing | browneyedbaker.com #recipe

When you grow up in Pittsburgh, coleslaw is only sometimes a side dish. More often, it’s one of many components in only the best sandwich known to man. If you’ve never been to Pittsburgh and enjoyed a legendary Primanti Brothers sandwich, you owe yourself a trip. At the very least, make one at home! The sandwiches are popular because they put both coleslaw and French fries inside the sandwich. It might sound nutty, but it’s seriously one of the most genius creations.

In my family, coleslaw was sort of a side dish of last resort; instead, things like potato salad or macaroni salad would show up at picnics. I’ve developed a taste for coleslaw as I’ve gotten older, and actually love when it’s served alongside a main dish at a restaurant. It’s always a pleasant surprise and I devour it. I do prefer coleslaws that are tossed in a creamy dressing and not super heavy on the mayonnaise, which is the way I make it at home. I’ve previously shared an oil and vinegar coleslaw (that’s the version used on Primanti Brothers sandwiches), and after making a batch of the creamy version yesterday, I realized I’d never shared it with you! Problem solved.

Basic Creamy Coleslaw Dressing | browneyedbaker.com #recipe

Given everything I just told you about my love of Primanti Brothers sandwiches, you probably won’t be surprised to find out that the number one reason I make coleslaw at home is to… put it on sandwiches. I made a batch about a month ago to put on sandwiches with barbecued chicken that I had made in the Crock-Pot, and this week I made a batch for pastrami sandwiches. My husband and I both love pseudo-Reuben sandwiches. I say pseudo because instead of corned beef we use pastrami, and instead of sauerkraut, we use coleslaw. The bread is slathered in Thousand Island dressing and Swiss cheese is added, then I butter and griddle them in a cast iron skillet.

Since I can’t eat lunchmeat right now (I know, I can heat it, but it’s not the same, I prefer to just skip it), I made mine sans meat, but oh my, the smell of that pastrami when I was making my husband’s sandwich was intoxicating! I wanted to dive head-first into the deli bag. A pastrami Primanti’s sandwich might just be the first thing I eat after I give birth. Write it down.

Basic Creamy Coleslaw Dressing | browneyedbaker.com #recipe

Now, back to the coleslaw… I love it because it’s creamy but not in that gloppy mayonnaise-y way. I highly recommend refrigerating it for two hours before eating it; it gives the dressing time to all meld together. When you first mix it together, it will seem way too high on vinegar, but once it’s had a chance to sit, all of the flavors balance out perfectly.

Whether you eat it as a side dish or on sandwiches, this is such an easy, basic coleslaw dressing to keep tucked away for whipping up a batch in a hurry. No store-bought bottle necessary!

Basic Creamy Coleslaw Dressing | browneyedbaker.com #recipe

One year ago: Thin Crust Pizza
Two years ago: Homemade Tropical Trail Mix
Three years ago: Buttermilk Doughnuts
Four years ago: Savory Corn and Pepper Muffins
Five years ago: Ultimate Ginger Cookies
Six years ago: Strawberry Mirror Cake

Basic Creamy Coleslaw Dressing Recipe

Yield: 6 to 8 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Buy a bag of shredded cabbage and carrots and you can have coleslaw in 5 minutes!

Ingredients:

¾ cup mayonnaise
4 tablespoons malt, cider or rice vinegar
1 tablespoon granulated sugar
1 tablespoon light brown sugar
Salt and pepper, to taste
16 ounces coleslaw mix (combination of shredded cabbage and carrots)

Directions:

1. In a medium bowl, whisk together the mayonnaise, vinegar, sugars, salt and pepper. Add the cabbage mixer a handful at a time, stirring to combine the dressing before adding more cabbage.

2. Refrigerate for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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30 Responses to “Basic Creamy Coleslaw Dressing Recipe”

  1. Pieliekamais on July 29, 2014 at 1:32 am

    Wait, you can put sauerkraut on a sandwich? I’m Latvian (and we eat a ton of sauerkraut in the autumn/winter), and I didn’t know this. Very neat!

    Reply

  2. Averie @ Averie Cooks on July 29, 2014 at 5:32 am

    I love coleslaw and this looks perfect! (no sandwiches needed for me!) Pinned :)

    Reply

  3. Harry on July 29, 2014 at 6:58 am

    I make mine almost exactly like that. As a side with crispy, crumbed chicken breasts….,mmmmmm…. But what I do add is some poppy seeds to the dressing. You should try it brown eye, you wont regret it!

    Reply

  4. Laura @ Raise Your Garden on July 29, 2014 at 7:17 am

    Coleslaw is BIG where I live. It’s always served with Chiavetta’s chicken (absolutely fab). It’s a unique BBQ Buffalo sauce that is to die for.

    Now I know you can’t eat lunch meat but the first thing you’re going to eat after giving birth is a sandwich? hehe. Might want to start with some grape juice or ice chips….just saying……been there done that!!! hehe.

    Reply

    • Michelle on July 29th, 2014 at 9:16 am

      It was an exaggeration ;-) Obviously, not IMMEDIATELY after I give birth. But yes, as soon as I can eat regular food without restrictions, a big ol’ sandwich it is!

      Reply

      • veronica on July 30th, 2014 at 12:56 pm

        the first thing i ate after giving birth was a sandwich… well 2 sandwiches and a bag of chips… it is completely unreasonable to make a pregnant lady go 14 hours without eating haha

        Reply

  5. Rachael Halling on July 29, 2014 at 7:19 am

    Wait, I had no idea you were from Pittsburgh! Now I love this blog even more! Who doesn’t love Primantis?!

    Reply

    • Michelle on July 29th, 2014 at 9:16 am

      Yes! Pittsburgh girl through and through :)

      Reply

  6. ellie on July 29, 2014 at 7:55 am

    Just wanted to add – that I use half mayo – half greek yogurt in my cole slaw. Don’t miss the mayo.

    Reply

  7. Amanda on July 29, 2014 at 8:41 am

    Looks perfect! I need to make some coleslaw – I have two heads of cabbage in the fridge from my CSA, but my husband despises white sauces, so I’ll be eating it all myself!

    Reply

  8. Emily on July 29, 2014 at 10:14 am

    I always do my coleslaw with a red wine vinegar dressing, but this looks super. Might have to give it a try this week!

    Reply

  9. marcie on July 29, 2014 at 11:07 am

    Pittsburgh sounds like a great place to eat a sandwich — coleslaw on top sounds amazing. I normally only top my pulled pork with it, so I’ll have to try it elsewhere. The dressing is what makes the slaw, and this looks delicious!

    Reply

  10. Janice on July 29, 2014 at 11:09 am

    I know this may seem weird…& perhaps you have done it before…but in today’s blog I noticed you referred to your “husband” not your “CCC”! That’s sweet!! And I do love Pittsburgh & all your yummy food options!! :-)

    Reply

    • Amy on July 29th, 2014 at 2:22 pm

      I noticed that, too!

      Reply

  11. Suzanne H on July 29, 2014 at 12:49 pm

    Perfect timing. I am expecting a houseful of family this weekend and am planning to make, among other things, some BBQ which requires cole slaw. I have tried many, many recipes but have yet to find the “perfect” one. This looks like it might be it (I too despise the over mayonnaised versions). I can’t wait to try it! I will be adding poppy seeds though. :)

    Reply

  12. Carol on July 29, 2014 at 1:10 pm

    I watched Lidia Bastianich visit Primanti Brothers on her show last year and saw them make this delicious sandwich with French fries and cole slaw, it looked so yummy. My son-in-law is from Pittsburgh and took my daughter there to eat. I have added that to my bucket list now.

    Reply

  13. Mir on July 29, 2014 at 1:23 pm

    I had sushi delivered to my labor room all three times! The cravings were vicious.
    This will be perfect with a sandwich from the deli! It’s a great recipe.

    Reply

    • Michelle on July 29th, 2014 at 7:58 pm

      I have heard advice of gathering local take-out menus for the hospital… sounds like I may do the same thing!

      Reply

  14. Tina on July 29, 2014 at 4:41 pm

    Ok, I’m not with the pregnancy times… so why cant you eat lunch meat while you are preggers? Because of salt?… just curious:)
    That Sammy looks so good by the way, my mouth is watering!!!

    Reply

    • Michelle on July 29th, 2014 at 6:49 pm

      Hi Tina, There is a risk of listeria, so you can eat it if you heat it thoroughly, but I just prefer to skip it. After I went to the doctor for the first time and got all of the rules, my mom said, “Oh my gosh, times have changed, they didn’t tell us anything, just see you in 4 weeks! I don’t even remember if they told us not to drink or smoke!”

      Reply

  15. Aggie on July 29, 2014 at 6:49 pm

    …. I’ve been pregnant 3 times and have never heard of not eating lunch meat…. ?!?!??!? Tuna in overly abundant quantities, yes, lunchmeat… that’s a new one.
    p.s. This dressing looks amazing.

    Reply

  16. Jeannine on July 29, 2014 at 7:19 pm

    Ugh I missed good sandwiches when I was pregnant! I just skipped lunchmeat completely since the idea of heating it up just kind of spoiled it for me. The first thing I got my husband to get me to eat once we were all settled at home after my youngest was born was a big ol’ deli sandwich ;) I know where you’re coming from!

    Oh and that sandwich was one of the best damn things I’ve ever had.

    Reply

  17. Tracy | PeanutButter and Onion on July 30, 2014 at 11:57 am

    Everyone needs a basic coleslaw recipe. This is now my goto!

    Reply

  18. Mary Frances on July 30, 2014 at 1:00 pm

    I hate when coleslaw is overly gloppy. If it’s the creamy variety I also prefer it to be light on the mayonnaise.

    Reply

  19. Lori @ RecipeGirl on July 30, 2014 at 8:07 pm

    Definitely trying this for our next barbecue!

    Reply

  20. Heather @ My Overflowing Cup on July 30, 2014 at 11:44 pm

    Just this past Father’s Day, we were at dinner with friends and they served us shredded beef sandwiches with the coleslaw on the sandwich. That was the first time I had ever had it on a sandwich, but I loved the flavor and crunch it added. Thanks for the recipe. I’m going to have to serve it next time I make shredded pork sandwiches. YUM!

    Reply

  21. Rosalie on August 12, 2014 at 5:27 pm

    Both my husband and I are hard to please when it comes to cole slaw, but we both love this recipe. It’s easy and delicious; my kind of recipe.

    Reply

  22. Jen on August 18, 2014 at 7:27 pm

    That sandwich you described, with the pastrami and cole slaw, is a “Rachel” and it is so delicious. It also happens to be our dinner tonight :)

    Also, I make my cole slaw with 1cup mayo, 1/4 cup each honey and lime juice, 1 tsp celery seed, salt and pepper. I like it because it’s not too sweet and not too sour. A happy medium!

    Reply

  23. Clubberer on September 17, 2014 at 11:56 am

    Hey,
    what kind of mayonnaise do you use for the Coleslaw Dressing. Is it a normal mayonaise like Hellmann’s or is it a salad dressing mayonnaise such as Miracle Whip. I think both types to fit in with mayonnaise based Coleslaw Dressings, but it would be nice to know which type is ment. :-)

    Reply

    • Michelle on September 17th, 2014 at 4:24 pm

      I use Hellmann’s :)

      Reply

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