Old Bay Salad Dressing – Makes GREAT Cole Slaw!

Red Cabbage Cole Slaw

Not long ago I was at Whole Foods and enjoyed a sample of Tessemae’s All Natural Lemon Chesapeake Salad Dressing. It was delicious – with a familiar yet special flavor. I bought a bottle and used it to make cole slaw. My husband, Charles, went wild over it! So tried to recreate the taste of this  salad dressing in my kitchen. After countless tries, Charles finally said “That’s it! It’s great!”  And that’s how we came up with this Old Bay Salad Dressing which has become a kitchen staple at our house.


1 1/4 cup extra virgin olive oil
1/3 cup fresh squeezed lemon juice (Do not omit! See food safety tip below.)
1 tablespoon plus 1 teaspoon Old Bay Seasoning
2 teaspoons minced garlic
1 teaspoon Dijon or brown mustard
1/4 teaspoon salt
freshly ground black pepper, to taste


Place all ingredients into a bowl or tall glass container and using a whisk, mix well.

Time-saving tip:  In order to dirty as few dishes as possible, I make, serve, and store  dressings in one tall glass, specifically this  21-ounce “working glass” and one of these matched lids.


When you combine garlic and oil, you create an environment in which botulism (a deadly food-born bacteria) can grow. According to the University of Colorado Extension Service, to prevent the possible growth of botulism when mixing oil and garlic, you should always “add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil.” Also you should “discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop.


Refrigerate for up to one week.  Olive oil will harden when cold, so when you remove the dressing from the  refrigerator, let it sit out to come to room temperature. Or put the glass with the dressing into a bowl of hot tap water so it can warm up a bit faster.

Time-saving tip: The warmest part of a refrigerator is the door. So if you store this dressing in the refrigerator door, it will take less time to come to room temperature.

In addition to making cole slaw, here’s how we use this dressing:

  • To make cole slaw
  • To dress salad greens
  • To add a zesty touch to simple salads, such as:
    • sliced tomato, cucumber, and red onion
    • sliced kiwi, mango, and avocado
  • To make a non-mayo salad with cooked chicken or canned tuna
  • To make Old Bay Green (Spinach) Sauce and Old Bay (Spinach) Pesto – two great ways to get your kids to eat their spinach!
    • The recipe is simple: Just put a bunch of fresh baby spinach into the work bowl of your food processor fitted with the metal blade. Then pour in some Old Bay Salad Dressing and process. You’ll end up with a pesto or a salad dressing – depending on the proportion of each ingredient that you use. Either way you’ve got a winner!

Enjoy and be healthy!


3 thoughts on “Old Bay Salad Dressing – Makes GREAT Cole Slaw!

  1. Love the new design and I can’t wait to make the Old Bay salad dressing. Thanks Leni. Always something interesting….

  2. I’m excited to try your recipe! I LOVE Tessemae’s Lemon Chesakeapke dressing and I wanted to make their crab deviled eggs for Easter and live 2 hours away from a store that sells it….Thanks for the leg work!

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