Coleslaw Vegetable Mix & Dressing
A crisp, house-made coleslaw featuring shredded green cabbage and carrots tossed in a sweet, tangy creamy dressing powered by RC Buttermilk & Herb Dressing Mix and RC Dill Sauce Mix.
Yield / Servings
2¾ lbs. Finished Salad
Category
Dressings / Sides / Salads
Ingredients
9 Components
Vegetable Salad Blend
Green Shredded Cabbage
1¾ lbs.
Carrots Matchstick cut
4 oz.
Creamy Coleslaw Dressing RC Value-Added Dressing
12 oz.
Creamy Coleslaw Dressing (Yields 2 Qts.)
RC Buttermilk & Herb Dressing Mix
Prepared
1 quart
Granulated Sugar
2½ cups
Dry Mustard
1 tsp.
White Vinegar
2 cups
Celery Seed
½ tsp.
RC Dill Sauce Mix
Prepared
2 oz.
Preparation Steps
1
Prepare Creamy Coleslaw Dressing
In a stainless steel mixing bowl, combine 1 quart prepared RC Buttermilk & Herb Dressing Mix, 2½ cups sugar, 1 tsp. dry mustard, 2 cups white vinegar, ½ tsp. celery seed, and 2 oz. prepared RC Dill Sauce Mix. Whisk together until smooth and fully blended. Keep refrigerated until needed (yields 2 quarts).
2
Combine Vegetables & Dressing
In a large mixing bowl, combine 1¾ lbs. shredded green cabbage and 4 oz. matchstick cut carrots. Pour 12 oz. of the prepared Creamy Coleslaw Dressing over the vegetables and toss thoroughly until completely coated.
3
Marinate & Chill
Cover and refrigerate. It is recommended to let the prepared fresh coleslaw marinate in the dressing for 1 to 2 hours before serving to allow cabbage to soften slightly and absorb full flavor.
Chef Notes & Value-Added Suggestions
Red Cabbage Variation: Red cabbage can be added to the vegetable mix for visual appeal; however, note that the interaction with vinegar and sugar will tint the finished dressing a light pink or "blush" color.
To "Umamify" this recipe: Simply add ½ tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Kokumi Powder into Step 1 when whisking the dressing.