Three quarters of a cup of creamy dressing for a pound of regular cabbage mix forms the right amount, that I found by means of many tests and failures.

It comes to around 175 millilitres for 454 grams. For vinaigrette-style must be a bit less, almost half a cup for a pound so 120 ml.

In Asian-inspired sesame version you can use even less, probably only a third of a cup.

How Much Dressing to Use for Cabbage Salad

Here where things become interesting, that 16-ounce bag, that you buy, does not really give you full 16 ounces of dressed cabbage salad. The shredded greens and carrots shrink quite a lot, so that you end up with around 11 ounces or so after blending. It suprised me the first time, when I prepared it.

So a three-ounce serving for a side dish from one bag usually works for four people, more or less.

For buffet setup I prefer a serving nearer to 3.5 ounces (100 grams) for a plate, because folks tend to pile it a lot at such events. For a main dish I choose bigger. 6 ounces for a person.

So for 50 guests at a grill party you need around 10 of those 16-ounce bags and almost half a bottle of creamy dressing in total.

The details below do not come from some calculator, it is only something, that I learnt talking with home cooks, chefs and browsing in food forums.

Homemade dressing for cabbage salad really is much better than the store-bought product. After you learn the basic steps, you really do not need to go back to bought. Most recipes rely on mayo and use only basic things from the pantry.

The whole thing comes together in only some minutes.

The classic version depends on mayo, sugar, vinegar, lemon juice, salt and pepper. That mix delivers good balance between sweetness, tang, creaminess and light sting of pepper. Apple cider vinegar is the usual choice, but rice vinegar or white vinegar work well also.

Some folks swap the sugar for honey. And Dijon-mustard is commonly added to give extra flavour.

Basic amount to start is one cup of mayo, one cup of sugar and one tablespoon of vinegar. From here you can easily change it to your taste. Want it more tangy?

Simply add more vinegar. Like it sweeter? Put a bit more sugar.

I notice, that slightly tangy dressing goes well with grilled or roasted meats, that have natural sweetness.

There are a lot of fun versions to try. Pressed garlic and a pinch of hot salt gives extra kick to the dressing. Mix a bit of hot sauce with mayo or yoghurt in a ratio of 1:5 to add nice sting, especially beside big brisket.

Mix Sriracha with vinegar and mayo and it surprisingly works for fish tacos. Sesame oil and rice vinegar create a whole other taste. Even poppy-seeds or curry powder can fit in the right context.

You can leave out mayo and use sour cream or Greek yoghurt for a more lighter version. Some folks insist on buttermilk as a base. And celery seed is one of those classic spices for cabbage salad, that appears everywhere.

For a tropical twist pineapple juice creates a sweet and tangy dressing, and you can even add bits of pineapple. Fresh coriander and lime juice lifts the whole thing. And caraway seeds, that is a flavour note, that you commonly find in store cabbages, that adds a soft, almost grainy feel.

When talking about the cabbage salad itself, nothing beats the crunch and freshness of properly shredded cabbage and carrots compared to pre-made bags. Broccoli stems are a good addition for extra crunch. A small amount of finely diced onion can be a nice touch, although the onion can make everthing watery over time.

A good trick is to salt and sugar the shredded vegetables first, let them release moisture, then rinse and dry before dressing.

And the chilling time really matters. You want to let the cabbage rest in the refrigerator at least 30 minutes, although one or two hours are even better. That gives the flavours a chance to blend.

Then simply mix it well just before serving to refresh everything. One of those side dishes, that seems to go with almost everything.