What Makes a Great Refrigerated Coleslaw Dressing?

Coleslaw dressing is a versatile topping that can be used on pita sandwiches, on burgers, in dips, and much more! High quality Cole Slaw dressing coats shredded cabbage greens with a sweet and sour taste profile. There is a stylistic flavor in addition to the basic tastes, specifically, the dressing is yellow to off-white, thick, and shiny. There may be specks from herbs or black pepper. The aroma and flavor profile of the dressing is neutral, with notes of oil, vinegar, or mayonnaise. There needs to also be a flavor and aroma profile that can include notes like celery seed, honey, mustard, garlic, and lemon. The dressing is sweet and sour with low saltiness. The dressing is creamy and rich, but not greasy. It dissolves at a moderate rate and is not pasty or gelatinous. There may be some solids like black pepper. The dressing coats shredded cabbage without being gloppy and gives it a sweet and sour taste. There is a flavor profile that can include notes like celery seed, honey, mustard, garlic and lemon.

Tasting terms

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • basic tastes

    Tastes that are experienced exclusively by the tongue, and not in conjunction with the sense of smell. The basic tastes are sweet, sour, salt, bitter and umami. Example: If a raw onion is tasted while one’s nose is pinched, only the sweet and sour basic tastes will come through.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.