From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
shake · dressing
NATIONAL AWARD WINNERLime–Dijon Coleslaw Dressing
From an award-winning kitchen
Ratio
MAYO 60OLIVE OIL 60LIME JUICE 60CIDER VIN 30DIJON 30
Ingredients
- MAYO60 ml
- OLIVE OIL60 ml
- LIME JUICE60 ml
- CIDER VIN30 ml
- DIJON30 ml
- DILL4 g
- SUGAR12 g
- SERRANO8 g
- GARLIC5 g
- CELERY SEED2 g
Method
- Pour to the lines in order (bottom → top): MAYO, OLIVE OIL, LIME JUICE, CIDER VIN, DIJON.
- Add finishing notes: DILL, SUGAR, SERRANO, GARLIC, CELERY SEED.
- Cap the jar and shake until emulsified.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Lime–Dijon Coleslaw Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Marcus Samuelsson (BBQ chicken coleslaw) (published as “Lime–Dijon Coleslaw Dressing”). Full citation lives in Provenance.