I had some leftover slaw dressing hanging out in the fridge. The recipe makes quite a bit and it keeps so well. I also had wedges of purple and green cabbage and some scallions. It was time to use up the goods. Mr. Wii loves slaw. Really loves slaw. He will actually judge a barbecue restaurant first and foremost on the basis of their slaw. He doesn’t even know he does it. It is a subconscious thing. If the slaw passes, the barbecue following will be wonderful. When you ask him about his favorite barbecue place he will always add the caveat, “and their slaw is killer!”. (always)
I served the slaw with our dinner of BLT’s, made with homegrown tomatoes. During dinner he kept telling me how much he loved slaw. He loves mayonnaisey slaw and vinegar based slaw. He loves slaw with raisins he loves slaw with carrots. As long as it is a sweet slaw, he loves it!
After dinner, he said I needed to include the recipe for my slaw dressing in the blog. He got right up, got the camera, and took two pictures of the leftover slaw. I think my family is getting trained to photograph food. I’m glad, because I forget most of the time. I have included his two pictures on today’s blog.
Here is the recipe for the slaw dressing. Just pour it over your favorite mix of slaw fixings.
Dressing for Slaw
3/4 cup plus 3 Tablespoons granulated sugar
1/2 cup vinegar of your choice
1 cup of a very light flavor oil, ie: canola, Smart Balance
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 medium onion, grated
freshly ground pepper to taste
Put all of the ingredients in a blender and blend until very well mixed. It will thicken. I used an immersion blender. Refrigerate and shake before using.