For tonight’s adventure, we explored the homemade dressing territory…this is a territory that I would like to visit more frequently and master a few really great dressings. The bottled stuff is no good! It has lots of fillers and strange ingredients that you’d never find in a home kitchen. So, the plan was to make some coleslaw dressing for shrimp tacos (more on that in another post). I didn’t want a mayonnaise based dressing, so I started with plain Greek yogurt instead. I had a few different vinegars to choose from and opted for a raspberry wine vinegar, hence the descriptive name for this Raspberry Wine Coleslaw Dressing.
From there, I added a little bit of this and a little bit of that, mixed, stirred, tasted, added a little bit more…mixed, stirred, tasted, and so on. What came out was a surprisingly mature and sophisticated coleslaw dressing. It seems funny to even put the word coleslaw in the title because it evokes thoughts of a sweet, fatty, simple dressing that we know to make coleslaw what it is. I don’t know about you, but it reminds me of my childhood. This dressing on the other hand, doesn’t remind me of my childhood. It’s a whole new take on this timeless classic!
Raspberry Wine Coleslaw Dressing
Ingredients
- 1/2 cup Greek yogurt plain
- 1 Tbs mayonnaise
- 2 tsp dijon mustard
- 1 Tbs raspberry wine vinegar
- 1 Tbs lemon juice freshly squeezed
- 2 tsp agave syrup
- 1/2 tsp celery salt
- 1/2 tsp sea salt
- 1/2 tsp red cayenne pepper
- 1/2 tsp black pepper
Instructions
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Combine all ingredients listed above and mix well.
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Cover and chill until ready to use.
Recipe Notes
To taste test this dressing, I suggest doing so with a little bit of cabbage or coleslaw mix. It tastes good on its own, but it's even better with the cabbage, so go ahead and dip a little in and try it out. And remember, this isn't meant to taste like a traditional coleslaw dressing.
Did you make this Raspberry Wine Coleslaw Dressing? Snap a pic of your creation and share on social with #vegetariant.
Enjoy!
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