Lime-Dijon Coleslaw Dressing

Name: Lime-Dijon Coleslaw Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (250 ml)
Cuisine: American
Ingredients: 1/4 cup (60 ml) Mayo; 1/4 cup (60 ml) Olive Oil; 1/4 cup (60 ml) Lime Juice; 2 Tbsp (30 ml) Cider Vinegar; 2 Tbsp (30 ml) Dijon Mustard; 2 Tbsp (4 g) Dill; 1 Tbsp (12 g) Sugar; ~2 1/2 tsp minced (8 g) Serrano; 1 clove minced Garlic; 1 tsp (2 g) Celery Seed

Independent adaptation of a publicly published Marcus Samuelsson recipe. Not affiliated with, sponsored by, or endorsed by Marcus Samuelsson.

DRESSING · COLESLAW & GRILLED CHICKEN

In the published recipe, this is the dressing for BBQ chicken with coleslaw.

Samuelsson's lime-dijon dressing for coleslaw.

On the jar

LIME

Method: shake
Yield: about 1 cup
Ingredients: 10
Jar batch: 1.1× recipe

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Ratio

MAYO 60 mlOLIVE OIL 60 mlLIME JUICE 60 mlCIDER VINEGAR 30 mlDIJON 30 ml

Ingredients

Mayo1/4 cup (60 ml)
Olive Oil1/4 cup (60 ml)
Lime Juice1/4 cup (60 ml)
Cider Vinegar2 Tbsp (30 ml)
Dijon Mustard2 Tbsp (30 ml)
Dill2 Tbsp (4 g)
Sugar1 Tbsp (12 g)
Serrano~2 1/2 tsp minced (8 g)
Garlic1 clove minced
Celery Seed1 tsp (2 g)

Method

Pour to the lines in order (bottom → top): MAYO, OLIVE OIL, LIME JUICE, CIDER VINEGAR, DIJON.
Season to finish: DILL (about 2 Tbsp), SUGAR (about 1 Tbsp), SERRANO (1½ serranos), GARLIC (1 clove), CELERY SEED (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 5 national awards

Lime-Dijon Coleslaw DressingNATIONAL AWARD WINNEROn the jar: LIME
Mustard Seeds Dressing★ STARRED KITCHENOn the jar: PICKLED
Honey-Aioli Dressing★ STARRED KITCHENOn the jar: HONEY
Yogurt DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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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.

Adapted from a recipe published by Marcus Samuelsson in Marcus Samuelsson (BBQ chicken coleslaw).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Marcus Samuelsson (BBQ chicken coleslaw) (published as “Lime–Dijon Coleslaw Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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