Coleslaw Dressing

Few things say summer quite like a big cookout, and no cookout is complete without its most ubiquitous side dish: coleslaw. Whether you’re slicing cabbage yourself or buying a pre-bagged mix, we insist you make the dressing from scratch. The good news? There’s a pretty high chance you already have everything in your pantry, and it all comes together in a matter of minutes. This recipe is the perfect amount to toss into one standard 12-ounce bag of coleslaw mix, or about four cups’ worth of shredded cabbage and carrots.

Coleslaw dressing is all about balance. For creaminess, we use mayonnaise, but sour cream or plain Greek yogurt work just as well. For that signature tang, apple cider vinegar provides a tart flavor with plenty of depth — apples and cabbage are a classic pairing, after all. For a fun variation, look toward the back of your fridge for your pickle jar and substitute the vinegar for pickle brine. A little granulated sugar balances out the tanginess, and celery seed lends that special flavor that only it can. 

Aside from mixing into coleslaw, this dressing is as versatile as any of your favorite condiments.

• Spread it on a sandwich (we recommend turkey or roast chicken). 
• Thin it out with a little more vinegar or pickle brine to use as a dressing for any other leafy salad.
• Mix it with some hot sauce as a dip for french fries or fried pickle chips. 
• Use it to dress your favorite pasta salad. 
• Use it as a marinade for grilled chicken. Boneless, skinless breasts or thighs will work best — make sure they’re fully submerged, and marinate for up to eight hours, flipping halfway through.