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?