Slaw Dressing (Tangy) Recipe

Name: Slaw Dressing (Tangy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil (Canola); 1/8 cup vinegar (rice wine); 1/8 cup red wine vinegar; 2 tablespoons Tabasco sauce (I use the jalapeno flavor); 1/2 teaspoon garlic (minced from a jar is great); 1/2 teaspoon mustard (Stone Ground, full strength); 1/2 teaspoon mustard (Yellow); 1 1/2 teaspoons sugar; salt; pepper

Servings: persons

1/2 cup oil (Canola)
1/8 cup vinegar (rice wine)
1/8 cup red wine vinegar
2 tablespoons Tabasco sauce (I use the jalapeno flavor)
1/2 teaspoon garlic (minced from a jar is great)
1/2 teaspoon mustard (Stone Ground, full strength)
1/2 teaspoon mustard (Yellow)
1 1/2 teaspoons sugar
salt
pepper

1
Mix all ingredients except oil. I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
2
Put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating. Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
3
Let marinate in the refrigerator at least an hour or overnight. Enjoy. (Cookiing time is the marinating time.).

277

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup oil (Canola), 1/8 cup vinegar (rice wine), 1/8 cup red wine vinegar, 2 tablespoons Tabasco sauce (I use the jalapeno flavor), and more.

Yes, Slaw Dressing (Tangy) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slaw Dressing (Tangy)

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