(Image credit: Nealey Dozier)

Q: My family loves my grandma's simple coleslaw dressing recipe: mayo, salt, pepper, sugar and a dash of milk. It whisks into a thick, yummy dressing for my chopped cabbage and carrots but if I make it ahead of time (even 30 minutes), what was once creamy perfection turns to a runny mess.

Is there something I can use to emulsify my dressing without changing the taste of grandma's slaw too much?

Sent by Audra

Editor: Readers, any suggestions for thickening coleslaw dressing without changing the flavor too much?

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