Ingredients:

  • 1 cup (230g) High-quality Mayonnaise
  • 2 tbsp (30ml) Heavy Cream or Buttermilk
  • 3 tbsp (45ml) Organic Apple Cider Vinegar
  • 1 tbsp (15ml) Freshly squeezed Lemon Juice
  • 1 tsp (5g) Dijon Mustard
  • 2 tbsp (25g) Granulated Sugar or Honey
  • 0.5 tsp (2.5g) Celery Salt
  • 0.25 tsp (1.25g) Freshly cracked Black Pepper
  • 0.125 tsp (0.5g) Smoked Paprika

Instructions:

  1. Place the 1 cup (230g) of high-quality mayonnaise into your chilled bowl.
  2. Slowly pour in the 3 tbsp (45ml) of apple cider vinegar and 1 tbsp (15ml) of lemon juice.
  3. Add the 2 tbsp (30ml) of heavy cream or buttermilk until the mixture looks glossy and smooth.
  4. Whisk in the 1 tsp (5g) of Dijon mustard.
  5. Sprinkle the 2 tbsp (25g) of sugar or honey over the top.
  6. Add the 0.5 tsp (2.5g) of celery salt and 0.25 tsp (1.25g) of black pepper.
  7. Stir in the 0.125 tsp (0.5g) of smoked paprika until the dressing takes on a very faint peach tint.
  8. Whisk vigorously for 30 seconds to ensure the sugar has dissolved completely.
  9. Dip a piece of broccoli into the dressing to check the balance. The flavor will intensify as it sits.
  10. Cover the bowl and refrigerate for at least 30 minutes before tossing with your slaw mix.