Clara Bennett – Page 22 – tasteandtome.com

Like finding a new favorite record in an old crate, you’ll discover coleslaw dressings that feel instantly familiar yet invigoratingly bold. You’ll taste cool buttermilk ranch, bright apple-cider tang, and smoky chipotle lime, each with textures and aromas that snap and melt on your tongue. These easy mixes let you tweak heat, sweetness, and acidity to suit any meal, so stick around to learn how to lift simple cabbage into something memorable. Classic Creamy Buttermilk Ranch Coleslaw Dressing Creamy, tangy ranch meets crisp cabbage — the classic buttermilk ranch coleslaw dressing that makes every bite sing. Ingredients: 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk (more or less for desired thickness) 1 tablespoon fresh lemon juice or white vinegar 1 teaspoon Dijon mustard (optional) 1 teaspoon granulated sugar or honey 1 teaspoon dried parsley (or 1 tablespoon fresh, minced) 1/2 teaspoon dried dill (or 1 teaspoon fresh, minced) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon fine sea salt (adjust to taste) 1/4 teaspoon black pepper Pinch of cayenne or smoked paprika (optional, for a little kick) How to Make: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the lemon juice (or vinegar), Dijon mustard, and sugar; whisk to combine. Stir in the parsley, dill, garlic powder, onion powder, salt, pepper, and optional cayenne. Taste and adjust seasoning or buttermilk to reach your preferred tanginess and thickness. Pour the dressing over shredded cabbage and carrots, toss until evenly coated. Let the slaw rest in the fridge 20–30 minutes to mellow and allow flavors to meld (longer for even better flavor). Give it a final toss before serving. Enjoy this creamy ranch coleslaw as a cool, tangy side that makes sandwiches, burgers, and BBQ plates pop! Tangy Apple Cider Vinegar and Honey Dressing Bright, tangy, and just sweet enough — this apple cider vinegar and honey coleslaw dressing perks up any cabbage mix. Ingredients: 3 tablespoons apple cider vinegar 2 tablespoons honey (adjust to taste) 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt (or sour cream) 1 teaspoon Dijon mustard 1/4 teaspoon salt (or to taste) 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil (optional, for silkier texture) 1 small garlic clove, finely minced or grated (optional) 1 tablespoon finely chopped fresh parsley or chives (optional) How to Make: In a small bowl, whisk together the apple cider vinegar and honey until the honey dissolves. Add the mayonnaise, Greek yogurt, and Dijon mustard; whisk until smooth. Stir in the salt, pepper, and olive oil (if using) to create a creamier dressing. Mix in the minced garlic and chopped herbs if you like a bit more savory brightness. Taste and adjust sweetness or acidity by adding more honey or vinegar as needed. Toss the dressing with shredded cabbage and carrots, or refrigerate in an airtight container for up to 3 days. Serve chilled over your favorite slaw and enjoy the crisp, tangy bite! Smoky Chipotle Lime Crema for Coleslaw Smoky Chipotle Lime Crema — a zippy, creamy kick that turns plain coleslaw into a flavor fireworks show. Ingredients: 1 cup sour cream (or Greek yogurt for tangier, lighter crema) 2 tablespoons mayonnaise 1–2 canned chipotle peppers in adobo, minced (start with 1 and add more to taste) 1 tablespoon adobo sauce (from the chipotle can) Zest of 1 lime 2 tablespoons fresh lime juice (about 1 lime) 1 teaspoon honey or agave (optional, to balance heat) 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika (extra smokiness) 1/4 teaspoon kosher salt (adjust to taste) Freshly ground black pepper, a pinch 1–2 tablespoons water or milk to thin (optional) 1–2 tablespoons chopped fresh cilantro (optional, for brightness) How to Make: In a medium bowl, combine the sour cream and mayonnaise until smooth. Stir in the minced chipotle pepper and adobo sauce, mixing well. Add lime zest, lime juice, honey (if using), cumin, smoked paprika, salt, and pepper; stir to combine. Taste and adjust heat and salt—add more chipotle for spice or more lime for brightness. If the crema is too thick for your coleslaw, whisk in 1–2 tablespoons water or milk until you reach desired consistency. Fold in chopped cilantro if using, or sprinkle on top when serving. Chill for at least 15 minutes to let flavors meld, then toss with shredded cabbage or spoon over slaw when ready. This smoky, tangy crema will make your coleslaw sing — creamy, bright, and with just the right kick. Asian Sesame Ginger Soy Dressing Bright, zesty Asian Sesame Ginger Soy dressing that turns any slaw into a crunchy flavor bomb. Ingredients: 3 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon neutral oil (canola or vegetable) 1 tablespoon honey or maple syrup 1 tablespoon fresh grated ginger (about 1-inch piece) 1 garlic clove, minced 1 teaspoon toasted sesame seeds 1 teaspoon sriracha or chili paste (optional, for heat) 2 tablespoons finely chopped scallion (green part) Salt and black pepper to taste How to Make: In a small bowl or jar, combine soy sauce, rice vinegar, honey, sesame oil, and neutral oil. Add grated ginger and minced garlic, then whisk or shake until smooth and slightly emulsified. Stir in toasted sesame seeds, chopped scallion, and sriracha if using. Taste and adjust: add a pinch of salt or a little more honey for sweetness or rice vinegar for brightness. Let the dressing sit 5–10 minutes to let flavors meld before tossing with coleslaw. Give it a final stir or shake just before using. Serve this bright, nutty dressing over crunchy slaw and enjoy the zing! Maple-Dijon Mustard Vinaigrette Bright, tangy-sweet vinaigrette that livens up coleslaw (or any salad) with a touch of maple warmth. Ingredients: 3 tablespoons extra-virgin olive oil 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar (or white wine vinegar) 1 teaspoon lemon juice (optional, for extra brightness) 1 small garlic clove, finely minced or grated Salt, to taste (about 1/4 teaspoon) Freshly ground black pepper, to taste (about 1/8–1/4 teaspoon) Pinch of crushed red pepper flakes (optional, for a little heat) How to Make: In a small bowl or jar, combine the maple syrup, Dijon mustard, and apple cider vinegar. Add the minced garlic and lemon juice (if using), then whisk or shake briskly until smooth. Slowly drizzle in the olive oil while whisking, or add it to the jar and shake until the dressing emulsifies. Season with salt, black pepper, and a pinch of red pepper flakes if you like a kick. Taste and adjust: add more maple for sweetness, more vinegar for tang, or more mustard for bite. Toss with shredded cabbage and carrots, or drizzle over greens just before serving. Enjoy the sweet-smoky pop of maple and the zippy Dijon on your next coleslaw or salad! Greek Yogurt Lemon-Herb Dressing Bright, tangy, and herby — this Greek Yogurt Lemon-Herb Dressing brightens any coleslaw with creamy, zesty freshness. Ingredients: 1 cup plain Greek yogurt 2 tablespoons mayonnaise (optional for extra creaminess) 2 tablespoons fresh lemon juice (about 1 lemon) 1 teaspoon lemon zest 1–2 teaspoons honey or maple syrup (to taste) 1 small garlic clove, minced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) 1 tablespoon chopped fresh chives (or 1 teaspoon dried) 1/4 teaspoon Dijon mustard 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1–2 tablespoons olive oil (optional, for silkier texture) 1–2 tablespoons water to thin, if needed How to Make: In a medium bowl, combine the Greek yogurt and mayonnaise (if using). Add lemon juice, lemon zest, honey, and Dijon mustard; whisk until smooth. Stir in the minced garlic and chopped herbs (parsley, dill, chives). Season with salt and pepper, then whisk in olive oil if using. Taste and adjust sweetness, acidity, or salt as needed. If too thick, whisk in water a little at a time until you reach the desired pourable consistency. Let the dressing sit for at least 10 minutes to let flavors meld — refrigerate up to 3 days. Toss with shredded cabbage and carrots for a bright coleslaw, or use as a dip or salad dressing. Enjoy that zesty, creamy hit — your coleslaw just got a fresh upgrade! Sweet and Spicy Sriracha Peanut Dressing A creamy, tangy, sweet-and-spicy dressing with Sriracha and peanut butter that turns any coleslaw into a craveable side. Ingredients: 3 tbsp creamy peanut butter 2 tbsp mayonnaise 2 tbsp honey (or maple syrup) 1–2 tbsp Sriracha (adjust to heat preference) 2 tbsp rice vinegar (or apple cider vinegar) 1 tbsp soy sauce 1 tbsp sesame oil 2–3 tbsp water (to thin, as needed) 1 small clove garlic, minced (or 1/2 tsp garlic powder) 1 tsp grated fresh ginger (or 1/4 tsp ground ginger) Salt and black pepper to taste Optional: toasted sesame seeds and chopped cilantro for garnish How to Make: In a medium bowl, combine peanut butter, mayonnaise, honey, Sriracha, rice vinegar, soy sauce, and sesame oil. Whisk until smooth and well combined; press out any peanut butter lumps. Add the minced garlic and grated ginger, whisking to incorporate. Thin the dressing with 2–3 tablespoons of water until you reach your desired pourable consistency. Taste and season with salt, pepper, and more Sriracha or honey if you want it hotter or sweeter. Let the dressing sit 10–15 minutes to meld flavors (or chill up to an hour). Toss with shredded cabbage or coleslaw mix just before serving, and sprinkle with toasted sesame seeds and cilantro if using. Ready to pile on crunchy slaw and enjoy that sweet-spicy peanut kick! Avocado-Cilantro Lime Cream Dressing Bright, zesty, and creamy — this Avocado-Cilantro Lime Cream Dressing livens up any coleslaw in seconds. Ingredients: 1 ripe avocado 1/2 cup plain Greek yogurt (or sour cream for richer flavor) 1/4 cup fresh cilantro leaves, packed Juice of 1 lime (about 2 tablespoons) 1 garlic clove, peeled 1-2 tablespoons olive oil 1-2 teaspoons honey or agave (optional, to taste) Salt and freshly ground black pepper, to taste 2-4 tablespoons water (to thin, as needed) Pinch of cayenne or a few dashes hot sauce (optional, for heat) How to Make: Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add the Greek yogurt, cilantro, lime juice, garlic, olive oil, and honey (if using). Blend until smooth, stopping to scrape down the sides as needed. Taste and season with salt, pepper, and cayenne or hot sauce if you like heat. Add water, one tablespoon at a time, and blend until you reach a pourable dressing consistency. Toss with shredded cabbage and carrots, or store in an airtight container in the fridge for up to 2 days. Serve your coleslaw with this creamy, bright dressing and watch it disappear! Harissa and Orange Zest Vinaigrette Bright, zesty harissa vinaigrette that wakes up cabbage with a spicy-sweet citrus punch. Ingredients: 2 tablespoons harissa paste (adjust to taste) 2 tablespoons fresh orange juice (about 1 small orange) 1 teaspoon orange zest 3 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar (or apple cider vinegar) 1 teaspoon honey or maple syrup 1 small garlic clove, minced 1/4 teaspoon ground cumin (optional) Salt and freshly ground black pepper, to taste How to Make: In a small bowl, whisk together the harissa paste, orange juice, orange zest, vinegar, honey, and minced garlic. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Stir in the ground cumin if using, then season with salt and pepper to taste. Taste and adjust heat, sweetness, or acidity—add more harissa for spice, honey for sweetness, or vinegar for tang. Let the dressing sit 5–10 minutes to allow flavors to meld before tossing with coleslaw. Drizzle this lively vinaigrette over your cabbage mix and get ready for a bright, spicy crunch! Coconut Milk and Curry Powder Dressing Bright, creamy, and lightly spiced — this coconut curry coleslaw dressing gives everyday slaw an exotic twist. Ingredients: 1/2 cup canned full-fat coconut milk (shake can before measuring) 2 tablespoons mayonnaise (or vegan mayo) 1 tablespoon lime juice (fresh) 1 teaspoon mild curry powder (adjust to taste) 1/2 teaspoon honey or maple syrup 1/4 teaspoon salt (more to taste) 1/8 teaspoon ground black pepper 1 small garlic clove, minced (optional) 1 tablespoon chopped fresh cilantro or mint (optional, for brightness) How to Make: In a small bowl, combine coconut milk and mayonnaise; whisk until smooth. Stir in lime juice, curry powder, and honey (or maple syrup) until fully blended. Add salt, pepper, and minced garlic if using; whisk to incorporate. Taste and adjust seasoning — add more curry for spice, lime for tang, or salt for balance. Fold in chopped cilantro or mint if you like a fresh herb note. Chill the dressing at least 15–30 minutes to let flavors meld before tossing with shredded cabbage and carrots. Give the slaw a final toss and serve cold. Enjoy the tropical, tangy kick — your coleslaw just got a delicious upgrade!