Coleslaw with Microwave Boiled Dressing

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To Boil or Not to Boil

The good thing about boiled dressing and cabbage is that once the hot dressing hits the cabbage, it immediately wilts it. That’s a good thing if you sometimes don’t want your coleslaw to feel like eating tasty tree trunks. The other good thing about a boiled dressing is that the coleslaw has to refrigerate to get to serving temperature, and while it’s doing that it’s absorbing all that flavor.

Coleslaw made with mayonnaise dressing is great, too, especially if you have other vegetables like carrots, or fruit, like raisins or pineapple in it. Then you don’t want to necessarily use a hot dressing. The hot dressing is also a lot richer than its cold brethren.

Too Hot to Boil Anything!

Considering it’s a holiday, I wanted to have the richness, but I also didn’t feel like standing over a hot stove. Well, I came up with a solution. The Microwave is my friend, and your coleslaw’s friend, too. Boiled Dressing without the fuss!

Recipe: Coleslaw with Microwave Boiled Dressing

Summary: The microwave is your friend if you want to make a traditional boiled dressing for your coleslaw

Ingredients

  • 4 cup Cabbage shredded
  • 1/2 cup Sugar
  • 1 teaspoon Dijon mustard
  • 2 tablespoon Cider Vinegar
  • 1/2 cup Mayonnaise
  • 1/4 teaspoon Cayenne

Instructions

  1. Have ready the shredded cabbage. If you need to drain it, do so now.
  2. Place the remaining ingredients in a large microwave safe bowl. The bowl should be small enough to fit in the microwave, and large enough to fit all the cabbage.
  3. Mix the ingredients in the bowl together, then microwave on high for a minute and half.
  4. Remove the dressing carefully from the microwave, and whisk it thoroughly. It may have turned a brownish color, and that’s fine. That’s what you want.
  5. Carefully start adding the shredded cabbage, and folding it into the dressing, until all the cabbage is added, and it is all well coated and mixed.
  6. Refrigerate until ready to serve, at least 30 minutes to cool.

Quick notes

Use a good mustard for this, the plain yellow will not work.

Variations

If you are very sensitive to hot spices, omit the cayenne.

Preparation time: 35 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: USA (Southern)

Calories: 118

Fat: 5 grams

Protein: 1 gram

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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