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Homemade Coleslaw Dressing

Posted in: Condiments, Salads, Coleslaws, Salad Dressings, Side Dishes, Low Carb, 4th of July, Labor Day, Memorial Day, Vegetables, Spring, Summer,


Chances are you have had coleslaw before, either on seafood or maybe even as a side salad. However, Jim Bailey, The Yankee Chef, is about to show you his unique version. Surprisingly, he does not use maple syrup, his trademark ingredient; however, he does put a twist on the classic slaw that Americans have grown to love. In this recipe, apple juice and apples are the secret ingredients.

This quick and easy coleslaw is simple to prepare any night of the week. Using either precut, or fresh vegetables, this recipe only has a handful of ingredients that blend perfectly together. If you are not a fan of coleslaw, you can put your own spin on it by using less cabbage and more lettuce, or substituting mayonnaise for salad dressing. However, do not use too much dressing, as the sweetness can overpower the dish. No matter how to mix it, this coleslaw is perfect for a fresh plate of seafood.


Homemade Coleslaw Dressing

2 cups of coleslaw mix, or two cups of shredded lettuce, cabbage and carrots
¾ cups mayonnaise
1 tablespoon lemon juice
1 tablespoon apple juice
½ teaspoon sugar
1 teaspoon chives, chopped


1. Fill a large mixing bowl with the coleslaw mix, whether it is prepackaged, or fresh chopped vegetables.
2. In a small to medium bowl, combine mayonnaise, lemon juice, apple juice and sugar. Mix together until the ingredients are well incorporated.
3. Add the chopped chives. Mix the dressing together until the ingredients are blended well.
4. Pour the dressing over the coleslaw mix. Stir until the mix is completely covered in the dressing.
5. Just before service, add a half of an apple, grated. Mix the apple in to marry it with the rest of the ingredients. Be sure not to add the apple too early, as it will brown the entire dish.

Recipe courtesy Jim Baily, The Yankee Chef, 2013

About The Cook

Jim Bailey Jim Bailey, The Yankee Chef, is a third generation New England chef and Food Historian. Being a chef for over 25 years, his first cookbook, in a series, entitled The Yankee Chef came out this year. H

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