Old Fashioned Poppyseed or Cole-Slaw Dressing

My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! (Funny, I wasn’t so alarmed by the sugar!) I started making this wonderful dressing, based on something my mother had given me.

Old-Fashioned Dressing for Slaw, Greens or Fruit - Vinegar Based

Old-Fashioned Dressing for Slaw, Greens or Fruit – Vinegar Based

Best of all, this is a dressing that can go on any number of items. (It’s easy, too! Shhhh…keep that a secret.) With a substantial tang and a thick sweetness, this dressing can be used for savory or sweet items. Yep, the same dressing. Vary it by changing up the seeds: use poppy seeds, celery seeds or caraway, depending on what you’d like to drizzle this over.

If you’re making a Vinegar Based Slaw, red or green, use caraway for a stronger flavor, celery for a milder one. This is the slaw you want to use with pulled pork – a good, old-fashioned vinegar based slaw. Bonus: cole-slaw like this holds up better when refrigeration isn’t available, like at a picnic or tailgating event.

If you’d like a simple green salad, poppy seeds are the way to go! This is wonderful with gourmet lettuce (particularly butter), spinach and even fancies up an ice-berg salad. It seems to go particularly well with salads that contain spring or summer fruits.

Which brings us to fruit salad – drizzle a little of this (the poppy seed version) over blueberries, strawberries or a mix of almost any fruit that comes to mind. The dressing plays so well with the sweet/sour flavor of fruit – it’s a marriage made in heaven.

This is a fun dressing to make. Add the ingredients to a blender in the order listed, drizzle in the oil and you’ll see it thicken up like magic. I still breathe a little sigh as I hear the “catch” in the blender when the oil is about half of the way in and the dressing thickens. This dressing also holds the emulsion well for weeks in the fridge.

Old-Fashioned Poppyseed or Cole-Slaw Dressing

  • Servings: abt a cup
  • Difficulty: easy
  • Print
  • 1/4 cup of lemon juice (fresh or bottled)
  • 2 tablespoons vinegar (try white for poppy seed, apple cider for celery)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon dry mustard
  • 1/2 cup light olive or canola oil
  • 1 to 1 1/2 teaspoon celery, poppy or caraway seeds

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, 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.

from the kitchen of http://www.frugalhausfrau.com


9 thoughts on “Old Fashioned Poppyseed or Cole-Slaw Dressing

  1. Kelly

    LOVE THIS DRESSING !!! I’ve made it a couple of times now and we LOVE it !!! I used 1 T monk fruit spoonable sweetener, white vinegar, 1 tsp of dry mustard, poppy seeds and combination of olive oil and avocado oils that I purchase from Costco… Truly fabulous, and fits in my keto lifestyle…. I’ve been searching for a coleslaw dressing for years… Thanks so much for your website ! Can’t wait to try more of your recipes… Happy New Year to you and Yours !!

    • FrugalHausfrau

      Hi Kelly, thanks you made my day!!

      I am going to have to check out that Monk fruit sweetener – I love this dressing too but always have a bit of reservation because of the sugar! And I’m always interested in hearing of any adaptations made, especially low carb and keto for any of my recipes…I’m determined to eat better or at least for most of the time! I appreciate hearing about your tweaks!

      I almost picked up avocado oil at costco the last time I was there – I “thought” the price looked good but I wanted to compare it first. Then of course I forgot!! And I usually buy my olive oil there.

      Happy New Year’s to you, and your family, too!

    • Hey Heather! I’m sure this is a vintage recipe. I remember a lot of the older women I knew when I was young made a boiled recipe a lot like this.

      I’m guessing when blenders became commonplace, it was discovered how easy it was to make without cooking. 🙂

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