Slaw Dressing

Most homemade slaw dressings contain dairy or eggs and should be refrigerated. Store-bought dressings will have specific storage instructions on the label.

For a lighter dressing, use Greek yogurt or a vinaigrette base instead of mayonnaise.

Adjust sweetness and acidity to your personal preference – more sugar for sweetness, more vinegar for tang.

Add finely chopped onions, celery seed, or fresh herbs for extra flavor and texture.

Let the coleslaw sit for at least 15-30 minutes after dressing to allow the flavors to meld.

Dressing the slaw too far in advance can make the vegetables soggy.

Using too much dressing can overwhelm the other ingredients.

Not tasting and adjusting the seasoning before dressing the entire batch.