Coleslaw Dressing

Cooking with coleslaw dressing can seem straightforward at first, simply toss it with shredded cabbage and voila! There's more to it, however, to get that restaurant-quality coleslaw. The common mistake is that people tend to use too much of it, making the coleslaw too soggy. Use it sparingly at first, you can always add more. Another misstep is adding the dressing too soon. Coleslaw dressing wilts the vegetables over time, so it is best to add the dressing just before serving if you like your coleslaw with a bit of a crunch. For those who prefer a more tender slaw, you can add the dressing a few hours before serving and let it chill in the fridge. A little-known trick is to salt your cabbage first to draw out excess water to prevent a watery slaw. Also, you can add other vegetables and mix-ins to your coleslaw like carrots, red cabbage, onion, or even apples for a fresh twist.