Cole Slaw Dressing Recipe -
Cole Slaw Dressing Recipe
  • READY IN 15 mins

Cole Slaw Dressing

Recipe by  

"My grandmother was from Germany and this was her mother's recipe."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2006

This is amazing...I never knew a non-mayo slaw could be so good. I'm watching my calories, so I substituted egg beaters in for the yolk and 1/3 c. 1% milk in for the half and half, and it still turned out great. Thanks so much for the recipe - it's a keeper!

Most Helpful Critical Review
Oct 19, 2006

I must have done something wrong...

Aug 28, 2005

This is the best cole slaw recipe! I also added an extra spoon of sugar. After it came out of the fridge, I poured it over a bag of precut cole slaw foud in the produce dept. and instant PERFECT cole slaw. I will never buy the store made stuff again!

Sep 11, 2003

Tangy, but very good.

Aug 15, 2006

This was the first time I have made coleslaw dressing from scratch (I was too lazy to go to the store!) and it was great! Everybody really enjoyed it...more so than the store bought dressing. I didn't have half and half on hand so I used half whipping cream and half whole milk instead.

Oct 12, 2004

This was a very good recipe. Next time I make it (and I will make it again) I'll increase sugar to 4 tablespoons. Just a personal preference. Thanks, Letha!

Mar 28, 2008

Very simple to make! I added celery seeds, a bit of salt and pepper, and mixed it with broccoli slaw. I let it sit for six or so hours to marinate a bit, it was very tasty! What's even better -- is that this recipe has ingredients that are *always* around the house, so there's no need to ever buy slaw dressing again!

Jun 19, 2006

This recipe is exactly what I've been looking for! Everyone loved it and I didn't change a thing. You can make a double batch and freeze half. Defrost in frige and you are ready to go.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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