Easy Homemade Coleslaw Dressing

Never Buy Store-Bought Dressing Again: Easy Homemade Coleslaw Dressing

Coleslaw is a classic side dish that goes with everything from BBQ to fried chicken. But who needs the store-bought dressing that's often loaded with sugar and unhealthy fats? Making your own coleslaw dressing is incredibly easy, and lets you control the flavor profile to perfectly complement your meal.

This recipe creates a creamy, tangy dressing that's bursting with flavor. It's ready in just minutes, and uses ingredients you probably already have on hand.

Why Make Your Own Dressing?

• Healthier: You can control the amount of sugar and fat in your dressing.
• Fresher: Homemade dressing always tastes brighter and fresher than store-bought varieties.
• Customizable: Like things a little sweeter or spicier? No problem! You can easily adjust the ingredients to fit your taste preferences.

Ingredients:

1 cup Mayonnaise

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Dijon Mustard

1 Tablespoon Honey (can use white sugar)

1 teaspoon Celery Seeds

Salt and Pepper, to taste

Directions:

In a small bowl, whisk together all dressing ingredients.

Taste and adjust to suit your personal preferences.

Makes just over 1 cup of dressing, approximately 16 servings.

Tips:

• For a creamier dressing, use full-fat mayonnaise.
• Want a lighter option? Use low-fat mayo or Greek yogurt.
• Play with the acid! Experiment with different vinegars like apple cider or white vinegar.
• Add a pop of sweetness with a tablespoon of honey.
• Love a bit of heat? Add a pinch of cayenne pepper.
• This dressing will stay fresh in the refrigerator for up to a week.

Coleslaw with Personality

The beauty of homemade coleslaw is the ability to customize it to your taste. Here are some ideas to get you inspired:

• Asian-inspired: Add toasted sesame oil, soy sauce, and a sprinkle of ginger for an Asian twist.
• Vinegar punch: For a tangier slaw, increase the vinegar and add a squeeze of fresh lemon juice.
• Fruity twist: Chopped apples, grapes, or dried cranberries add a burst of sweetness and texture.

So ditch the store-bought stuff and create a coleslaw that reflects your unique taste. Homemade coleslaw is a versatile and delicious side dish that goes beyond BBQs and picnics. Try it alongside grilled fish, roasted chicken, or even piled high on pulled pork sandwiches.

You will love the tangy flavor this ultra easy recipe brings to the table. You can also dress this up even more to make a whole new take on a classic side.

Make this for summer picnics and bbqs or serve it on the side of a simple meal at home with the family.

This is destined to be a favorite coleslaw option with everyone who tries it.  Be prepared to share the recipe. 

You might also like this honey garlic glazed carrot recipe. It cooks in the instant for another simple and easy side dish option.

Everyone loves this Nashville hot chicken fried potato recipe.

 

Vegan Summer Side Dishes

 Summer is near, and I have gathered some of my favorite vegan side dishes to share with you. These are easy, healthy and are made with loads of fresh summer veggies. I know you are going to love a few of these tasty side options, if you are eating vegan or not!

I am not completely vegan, or vegetarian. I just rarely eat meat these days. I like it! But, the rising costs of groceries keeps me from buying it often. Adam and I are totally fine with meatless meals, Harper never eats meat unless it is in a taco. Rolf is our resident carnivore. So, these side dishes are perfect for our family.

I am sure you will find  few recipes to try and love too.

1. Vegan Waldorf Salad by Happy Kitchen

2. Lentil Quinoa Salad by Green Bowl 2 Soul

3. Mexican Pinwheels by Sprinkles and Sprouts

4. Baba Ganosh by The Lazy Slow Cooker

5. Vegan Pasta Salad by Nourish Plate

6. Four Bean Salad by Aussie Home Cook

7. Avocado Bean Dip by Sungrown Kitchen

8. Summer Rolls by Drive Me Hungry

9. Vegan Jalapeno Poppers by Food Sharing Vegan

10. Sweet Potato Salad by Plant Based on a Budget

11. Jackfruit Tuna Salad by LB Health and Lifestyle

12. Black Chickpeas by Tips and Recipes

13. Fire Roasted Corn Salsa by The Helpful GF

14. Vegan Pasta Salad by Strength and Sunshine

      15. Artichoke Pasta Salad by The Conflicted Vegan

Find more favorite recipes here:

3 Ingredient Fool Proof Biscuits

Butter Garlic Glazed Carrots (Instant Pot Side)

Cream Cheese Sugar Cookie Bars 

Mint Chocolate Chip S'mores

Instant Pot Butter Garlic Glazed Carrots

 Carrots are such a good side dish to add to your meal plan because they are so affordable. This recipe makes them super easy to make. Plus this recipe is great for kids; it is lightly sweet, very buttery and has just the right amount of garlic to spice things up.

I know I am not the only one who has been feeling the strain of the economy. Groceries cost more, gas prices are high, and the cost of cooling the house all summer and running the sprinklers to keep the kids cool has caught up with us. I have been trying to shop smart and make the most of our budget at the grocery shops.

I have found that carrots are a great side dish to serve my family. It fills them up, and it is something different. We like carrots, but honestly, I don't know if I have ever really cooked with them, aside from making a pretty good carrot soup on occasion. Carrots are especially nice when they are marked down in the produce section. A few weeks back, I found a one pound bag of organic whole carrots for 49 cents. I sliced them into rounds and prepared them like this. Everyone liked them. So when I found mini carrots at Kroger, marked down to 79 cents, I grabbed 2 bags and worked them into our meals.

This recipe is good because it is so easy to make if you have a pressure cooker. It goes well with a variety of beef dishes, chicken, or fish and I even served it with leftover pasta last night. 

Ingredients

1 pound of baby carrots

3 tablespoons of butter

1 tablespoon of minced garlic

½ c light brown sugar

1 ½ to 2 cups of water

Add brown sugar, butter and minced garlic to the instant pot.

Add carrots, and cover with water.

Give everything a stir to make sure the carrots are covered with the water.

Place the lid on the instant pot.

Seal the instant pot.

Use the manual setting, and set the timer for 8 minutes.

When the timer dings, allow the instant pot to naturally release pressure for 3 minutes, then use the quick release valve.

Remove the lid and stir.

Serve the carrots immediately.

Store leftovers in an airtight container after they have cooled.

These are so tender, and have such a great flavor. I am sure you are going to love it.  Plus it is fuss free and you can probably get 2 meals worth out of a bag of carrots if you are cooking for 4 like I am. If you don't want to eat carrots 2 nights in a row, you can freeze the remaining carrots. You know how I feel about freezing veggies! Do it! I would recommend blanching them first though.

This carrot patch activity might be a good way to get the kids excited about carrots before serving this side.

This sheet pan shrimp, potatoes, carrots and asparagus recipe is also a great way to use up any leftover mini carrots you might have after serving this.