I Love This Coleslaw Dressing Recipe
This is going to be a step up from any other Coleslaw you may have already tried! Don’t believe me? Then come and try it out for yourself. I promise you, if you love coleslaw as much as I do, you won’t be sorry!
So, let’s get to making some amazing Coleslaw!
How to Make Coleslaw - Vinaigrette Style!
Recipe Video
Recipe Ingredients
For the Coleslaw:
- 1/2 head White Cabbage, thinly sliced
- 1/4 head Red Cabbage, thinly sliced
- 2 large Carrots, grated
- 2 Scallions, thinly sliced
- 1/4 cup Dried Cherries and Cranberries mixed
- 1/4 cup Raisins
- ½ small European Cucumber, thinly sliced
- 1 tablespoon fresh Flat Leaf Parsley, finely chopped
- Zest of 1 Lemon
For the Vinaigrette:
- 2 tablespoons Dijon Mustard
- 1/2 teaspoon Hot Sauce, adjust to taste
- 1 tablespoon Garlic, minced
- Salt and Pepper to taste
- 3/4 cup Basil Olive Oil (or regular olive oil)
- 1/4 cup Sicilian Lemon Balsamic Vinegar (or white wine vinegar)
- Juice of 1 Lemon
Recipe Instructions
Prepare the Vinaigrette:
- In a separate mixing bowl, whisk together the Dijon mustard, hot sauce, minced garlic, salt, and black pepper until well emulsified.
- Gradually pour in the basil-infused olive oil (or regular olive oil) while continuously whisking to create an emulsion.
- Add the white Sicilian balsamic vinegar and lemon juice to the mixture. Continue whisking until the vinaigrette is smooth and well incorporated.
Prepare the Coleslaw:
- In a large bowl, combine all ingredients.
- Pour the Vinaigrette over the Coleslaw mixture.
- Gently toss all the ingredients together until the coleslaw is evenly coated with the vinaigrette.
- Taste and adjust the seasoning with additional salt, pepper, or hot sauce if needed.
- Cover the coleslaw with plastic wrap and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the coleslaw to absorb the dressing.
You can find the items below used in making this dish at our online store!
20 frequently asked questions about Vinaigrette Coleslaw Dressing Recipe:
1. What is a Classic Vinaigrette Coleslaw Dressing Recipe?
Classic Vinaigrette Coleslaw is a variation of the traditional coleslaw that uses a vinegar-based dressing instead of a creamy mayonnaise-based one. This tangy vegetable slaw is perfect as a side dish or even as a topping for Barbecue-style sandwiches. The dressing consists of a sweet and tangy vinegar blend that’s tossed with shredded cabbage and other vegetables.
2. How is the vinaigrette coleslaw dressing recipe different from creamy coleslaw?
The primary difference lies in the dressing. Vinaigrette coleslaw uses a vinegar-based dressing, which is lighter and tangier. In contrast, creamy coleslaw typically uses a mayonnaise-based dressing, giving it a richer and creamier texture.
3. What vegetables are commonly used in vinaigrette coleslaw?
The most common vegetables in a standard vinaigrette coleslaw are green cabbage and onions. However, variations can include red cabbage, red onion, carrots, green onions, and cilantro. Some even add bell peppers, spicy peppers like jalapeños, or thinly sliced kale or jicama.
4. How do I slice the vegetables for the coleslaw?
You can use a mandolin for thin and consistent slices, especially for the cabbage. However, if you’re using a chef’s knife, ensure the slices are thin but not too thin to retain some crunch. Always be cautious when using a mandolin; it can be a dangerous tool if not used correctly. Stop if you feel you might cut yourself.
5. What’s the ideal ratio for the vinaigrette dressing?
A traditional vinaigrette usually follows a three-part oil to one-part vinegar ratio. However, for a more flavorful coleslaw, you might want to reduce the oil to two parts or even equal parts with the vinegar.
6. Can I make the vinaigrette coleslaw ahead of time?
Yes, you can prepare it ahead of time. However, if the vegetables are sliced very thin, they might become a bit soggy if left for too long. If you’re planning to make it in advance, it’s recommended to keep the dressing separate and combine it with the vegetables just before serving.
7. How should I store vinaigrette coleslaw?
It’s best to store the coleslaw undressed and unseasoned in the refrigerator. When ready to serve, pour the vinaigrette over the top, season, toss, and serve. The undressed and unseasoned coleslaw can stay fresh in the refrigerator for up to 5 days.
8. Can I use pre-made coleslaw mix?
Yes, if you’re looking to save time, you can use a pre-made coleslaw mix. It works just as well as freshly sliced vegetables.
9. What can I serve vinaigrette coleslaw with?
Vinaigrette coleslaw pairs well with BBQ dishes like BBQ Ribs, or with fried dishes such as Fish and Chips, or even a Butter Burger. It also goes well with sandwiches such as a Chicken Salad Sandwich.
10. Why is my coleslaw soggy?
When vegetables are sliced very thin and exposed to an acid, like vinegar, they tend to break down faster and become wilted or soggy. It’s essential to balance the thickness of the vegetable slices and the time they’re exposed to the dressing.
11. Is vinaigrette coleslaw healthier than creamy coleslaw?
Vinaigrette coleslaw typically has fewer calories and fats since it doesn’t use mayonnaise. The vinegar-based dressing is lighter and can be a healthier alternative, especially when made with fresh, hand-cut vegetables.
12. Can I add fruits to my vinaigrette coleslaw dressing recipe?
Yes, dried fruits like cherries, cranberries, or raisins can be added for a sweet contrast to the tangy dressing.
13. How do I achieve the perfect emulsion for the dressing?
To create a perfect emulsion, slowly drizzle in the olive oil while whisking the vinegar, mustard, and other ingredients. This process ensures the oil and vinegar combine well, resulting in a creamy and well-emulsified dressing.
14. Why is Dijon mustard used in the dressing?
Dijon mustard acts as an emulsifying agent, helping the oil and vinegar combine smoothly. It also adds a tangy flavor to the dressing.
15. Can I use other types of mustard instead of Dijon?
Yes, while Dijon mustard is commonly used for its smooth texture and tangy flavor, you can experiment with other types of mustard. Whole grain mustard can add a delightful texture, while honey mustard can introduce a sweet note. However, the flavor profile will change slightly based on the type of mustard used, so adjust other ingredients accordingly.
16. Can I use other types of vinegar for the dressing?
Yes, while the recipe might specify a particular type of vinegar, like Sicilian lemon vinegar, you can also use white wine vinegar, champagne vinegar, or any other vinegar of your preference.
17. What’s the purpose of adding lemon zest to the coleslaw?
Lemon zest adds a touch of freshness to the coleslaw. It provides a subtle citrusy aroma and flavor that complements the tangy dressing.
18. Can I add other herbs to the coleslaw?
Absolutely! Fresh herbs like parsley, dill, or mint can be added to enhance the flavor profile of the coleslaw.
19. Is vinaigrette coleslaw suitable for vegans?
Yes, vinaigrette coleslaw is typically vegan as it doesn’t contain any animal products. However, always check the ingredients of any store-bought dressings or mixes to ensure they’re vegan-friendly.
20. Is there a low-carb version of vinaigrette coleslaw?
Yes, to make a low-carb version of vinaigrette coleslaw, you can reduce or eliminate any added sugars or sweeteners in the dressing. Additionally, be mindful of the dried fruits, as they can be high in natural sugars. Opt for more green vegetables and fewer root vegetables like carrots. The primary ingredients, such as cabbage and the vinaigrette dressing, are already low in carbs.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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