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Cooked Coleslaw Dressing


Make the coleslaw your way, then use this dressing, it is delicious and worth the time making. I double the recipe and we use it on much more than coleslaw.


  • 1/2 cup veggie or olive oil, or 1/4 cup of each
  • 1 cup red or white wine vinegar or 1/2 cup of each
  • 1/4 cup sugar
  • 2 cloves garlic, finely minced
  • 1 tablespoon dry mustard
  • 1 teaspoon caraway seed
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper or red chili flakes
  • 1/4 cup Dijon Mustard


  1. In a small saucepan, combine all ingredients except the Dijon Mustard. Bring to a boil over high heat, reduce heat to medium, boil 5 minutes, stirring occasionally; reduce heat if bubbling up.
  2. Cover and chill in refrigerator.
  3. When chilled, whisk in Dijon mustard.
  4. Serve over coleslaw, Romaine or Spinach salad.

Makes a good basting sauce for chicken or pork chops too.

Shared with by Bobi, Rdg, Mexico.

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