🧂 Coleslaw dressing
Allergen note
Most coleslaw dressings contain egg (from mayonnaise) and often mustard; yogurt-based versions contain milk, and many include celery seed, an allergen listed in the EU. Offer egg, milk and mustard on their own first and use the dressing only once each is tolerated; check bottled versions for soy too.
How to serve
Bottled coleslaw dressing is usually sweetened and salty, so skip it before 12 months and prefer an unsweetened homemade version until age 2. From 6 months, stir a teaspoon of plain whole-milk yogurt with a squeeze of lemon into mashed vegetables; from 12 months, toss a spoonful with finely grated cabbage and carrot.
Preparation
Mix plain whole-milk yogurt or store-bought mayonnaise, which is made with pasteurized egg, with a little lemon juice or mild vinegar, and add no sugar, salt or honey. Avoid homemade mayonnaise made with raw egg, keep dressed coleslaw in the fridge, and don't leave it out for more than 2 hours.
Texture and choking risk
The dressing itself is smooth, but the raw cabbage and carrot it coats can be hard to chew. Finely grate or very thinly shred the vegetables, or use lightly steamed cabbage for younger babies, let them soften in the dressing for 15 minutes, and keep your child seated and supervised.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries coleslaw dressing, note any reaction and see it in the allergen tracker.
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