This is a recipe my mom handed to me. It’s fabulous, and a small tweak takes it from a beautiful Poppy Seed Salad Dressing to a more savory Vinegar Coleslaw Dressing. That’s why the mash-up name is Old Fashioned Poppy Seed or Cole Slaw Dressing.
Vinegar Based Cole Slaw make with Green and/or Red Cabbage & Carrots if you wish.
The base of either the poppyseed or coleslaw dressing is the same, a beautiful, thick slightly sweet emulsion with a substantial twang. The flavor varies when the seeds used in the dressing are changed – the small difference in the recipe makes a huge difference in the flavor.
About Old Fashioned Poppy Seed or Cole Slaw Dressing:
This is simple dressing with a handful of ingredients, but the flavor is incredible. It’s a little sweet and has a wonderful tang from three ingredients, lemon juice, vinegar, and mustard powder.
I feel like mustard powder isn’t used enough in dressings and has been eclipsed by Dijon. The mustard powder gives a flavor that rings out clearly and enhances other flavors without bringing in the heavier Dijon flavor. It’s essential to so many dressings and recipes and like any mustard, helps with the emulsification.
I use the powder so often it’s on my Top Secret, Super Stealth Arsenal of Ingredients (I know, I’m a little full of myself, lol!)
As far as the seeds, they all add visual appeal, texture, and taste but here’s the rundown:
- Poppy Seeds: Maybe it’s partially the expectation but the dressing tastes sweeter with poppyseed.
- Celery Seeds: They’re mild and subtle. The flavor is a familiar, comforting one, and is often used in cole-slaw.
- Caraway Seeds: They bring a stronger old-world flavor; be careful with caraway. It’s much more flavorful than celery seed.
Vinegar Based Coleslaw with Old Fashioned Poppy Seed or Coleslaw Dressing
How to Use This as a Poppy Seed Dressing:
My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! I made up a batch and we never went back to store-bought.
- Poppy Seed Dressing has an affinity for leaf salads, simple green ones, spring mixes, butter lettuce, or spinach.
- It sings with salads that have strawberries or blueberries. It would be marvelous on my version of Longhorn Steak House’s Grilled Chicken Strawberry Salad instead of the original dressing.
- It plays so well with the sweet/sour flavor of fruits – it’s a marriage made in heaven. Drizzle a little of this over just about any fruit or mixture of fruit for a quick fruit salad.
Longhorn Grilled Chicken Strawberry Salad
How to Use This as a Vegetable or Coleslaw Dressing:
Vinegar-based slaw is my favorite kind of coleslaw, and this dressing goes savory when paired with Caraway Seed or Celery Seed.
- The dressing is fabulous for coleslaw or as it’s becoming known these days, cabbage slaw. Try it in my favorite Vinegar-based Slaw.
- Use it with any shredded packaged cabbage from the produce department.
- Break out and pair it with Shaved Brussels sprouts, broccoli slaw, other laws, or zoodled veggies.
It’s a judgment call when to use celery and when to use caraway. I let the audience be my guide:
- For those who might not be down with the stronger caraway, a for a general crowd at a party, potluck, or tailgating event, use the milder celery seed.
- If serving anyone with German or Eastern European heritage, especially the older folks, caraway seems to be appreciated more.
Storing the Dressing:
The dressing keeps its emulsion well for weeks in the fridge. It will thicken just a bit, but if kept in a wide-mouth jar, a few minutes at room temperature and a quick stir take care of that.
Bonus: This dressing stands up so much better at outdoor events than a mayo or a buttermilk dressing. Of course, from a food safety standpoint, it is important to keep all cold food cold.
Iowa Pork Tenderloin Sandwich with Vinegar Based Slaw
Making this Dressing:
This dressing can be whisked together or shaken in a jar until the sugar dissolves, and it’s good, but it really shines when done up in a blender. And it’s kind of fun to make, too.
- For the blender version, all the ingredients are added to a blender except the oil and the seeds, pulsed, and then the oil is drizzled in a small, steady stream.
- About halfway through, you’ll see and feel the “hitch” as the dressing thickens and emulsifies. It’s just a little magic.
- Only then, stir in the seeds; the seeds can all be added to taste.
Instant Pot Pulled Pork served with Vinegar Based Slaw
Saving Money on Old Fashioned Poppy Seed or Cole Slaw Dressing:
As always, here are my money-saving tips. Be sure to see Win at the Grocer. There are links to every major holiday with what’s best bought and what’s best left behind.
The Oil:
- Use a neutral-flavored oil, anything you’re comfortable with. Vegetable oil works well, so bonus for cheap.
- Shop well for pricier oils. Buyer’s Clubs have surprising pricing and quality. Discount stores like Aldi & Lidl have good pricing and a decent selection. At the regular grocery, watch for sales, especially on new items. If there’s a discount tag remove it and hand it to the clerk. They’re often missed.
Sugar:
- Basic pantry items shouldn’t be bought when needed; stock up at rock-bottom pricing.
- For larger amounts, buyer’s clubs are good. Aldi and Lidl have everyday low pricing.
- At the regular grocery, look for rock-bottom pricing from Thanksgiving through New Year and again before Easter. See my post Win at the Grocer.
Mustard & Seeds:
- If your store has cellophane bags of herbs & spices, the poppy seeds are a bargain. Put in jars and keep in the freezer.
- Markets that cater to Eastern European populations will have all of these items in and at a discount.
- McCormick holds sales in the spring; they may be unadvertised, and you may see competitive pricing from the other producers. Check your coupon matching site. Look in particular for Catalinas. Catalinas are specials that come out printed at the register (or sometimes not) “Buy so much of XX and get $$ back on next purchase.”
Old Fashioned Poppy Seed or Coleslaw Dressing.
Old Fashioned Poppy Seed or Coleslaw Dressing
- Total Time: 10 minutes
- Yield: about 1 cup 1x
Ingredients
- 1/4 cup of lemon juice (fresh is best, bottled in a pinch; see note)
- 2 tablespoons vinegar (try white for poppy seed, apple cider for celery)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 cup light olive or canola oil
- 1 to 1 1/2 teaspoon celery, poppy or caraway seeds
Instructions
Place the first five ingredients in a blender in the order listed. Pulse and blend until smooth. (May need to stop and stir up from bottom.)
Slowly, through the top of the blender, with the blender running, drizzle in the oil and blend until emulsified.
Stir seeds in by hand. Refrigerate. The mixture will become slightly thicker when chilled. Makes about a cup.
Note: if bottled lemon is used, check to see if it needs to be mixed with water to mimic the strength of an actual lemon; it may be concentrated.
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