Tangy Creamy Coleslaw Dressing

 

I had big plans. BIG plans. The kind of plans that start with inspiration and end with your freezer stocked with something magical, namely homemade egg rolls, crisp and delicious, ready to satisfy any craving at a moment’s notice.

Armed with my egg roll wrappers, coleslaw mix, and a solid idea of how to bring it all together, I was feeling unstoppable. That is, until I went rummaging through my freezer for what I knew was ground pork, only to discover it was actually ground Italian sausage. Not exactly the flavor profile I was going for. No.

And let me tell you, the thought of braving near-subzero temperatures just to pick up ground pork? Absolutely not. That’s where Plan B came in.

Instead of egg rolls, I pivoted to something just as satisfying: a big, beautiful bowl of coleslaw. Why not? I had the coleslaw mix ready, and I certainly wasn’t about to let it go to waste. Without bothering to look up a recipe, I decided to trust my instincts and recreate the dressing I’d thrown together countless times before.

 What a winner it turned out to be! Creamy, tangy, and perfectly seasoned, with just the right hint of vinegar to give it a little zing. The celery salt was the secret weapon that brought everything together, making this the most balanced, flavorful coleslaw I think I’ve ever made.

Honestly? This might just be my favorite coleslaw dressing ever. I couldn’t help but marvel at how sometimes, the best dishes are the ones that come out of a happy accident. The egg roll wrappers? They’ve been tucked away in the freezer for another day when the ground pork (finally) makes its grand appearance. But for now, I’m more than happy to enjoy the unexpected delight that is this coleslaw.

 Here’s to kitchen experiments, surprising wins, and to always having a Plan B.

Yes, I do put raisins in my coleslaw. Sometimes I use fresh blueberries. So good!

Tangy Creamy Coleslaw Dressing

 ½ c.. Duke’s mayonnaise

¼ c. sour cream

2 T. white sugar

1½ T. lemon juice

1 T. cider vinegar

½ t. freshly ground black pepper

¼ t.. celery salt

Pinch of celery seed

 Whisk all ingredients together. Store in an airtight container. This lasts, refrigerated, for up to one week.

 

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