Creamy Coleslaw Dressing
This simple coleslaw dressing is creamy, tangy, and lightly sweet, with enough zip to wake up a bowl of shredded cabbage. Whisk it together in minutes, then toss it with your favorite slaw mix for a reliable side dish.
Total
10 min
Servings
About 1 cup dressing, enough for 6 to 8
Level
Easy
A good coleslaw dressing should do three things: coat the cabbage, add brightness, and season every bite. This version uses mayonnaise for body, vinegar and lemon juice for tang, and a small amount of sugar to balance the sharpness.
You can use it with a bag of store-bought coleslaw mix or your own shredded cabbage and carrots. It is thick enough for classic creamy slaw but easy to adjust if you like it lighter or more tart.
For the best texture, toss the dressing with the vegetables shortly before serving. If you like softer, deli-style coleslaw, let it sit longer so the cabbage relaxes and releases a little juice.
01What you'll need
Ingredients
9 items · About 1 cup dressing, enough for 6 to 8
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar, plus more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons milk, buttermilk, or water, optional, for thinning
02How to make it
Step-by-step
1. Choose a mixing bowl
Set a medium bowl on the counter. Use one with enough room for whisking so the dressing comes together smoothly without splashing.
2. Add the creamy base
Spoon the mayonnaise into the bowl. This gives the dressing its creamy texture and helps it cling to shredded cabbage and carrots.
3. Whisk in the acids
Add the apple cider vinegar and lemon juice. Whisk until the mixture looks smooth. The acid cuts through the richness of the mayonnaise and keeps the slaw tasting fresh.
4. Season the dressing
Add the sugar, Dijon mustard, celery seed, salt, and black pepper. Whisk well so the sugar starts to dissolve and the seasoning is spread through the dressing.
5. Taste and adjust
Dip in a clean spoon and taste. Add a little more sugar if it tastes too sharp, more vinegar or lemon juice if it tastes flat, or a pinch more salt if the flavors seem muted.
6. Thin if needed
If you want a looser dressing, whisk in milk, buttermilk, or water 1 tablespoon at a time. Keep it a little thicker than you think you need, because cabbage releases liquid after it is dressed.
7. Toss with slaw
Add the dressing to 6 to 8 cups shredded cabbage, carrots, or coleslaw mix. Toss with tongs until the vegetables are lightly coated. Start with three-quarters of the dressing, then add more as needed.
8. Rest briefly and serve
Let the coleslaw sit for 10 to 15 minutes before serving if you can. This short rest helps the flavors blend while the cabbage still keeps some crunch.
03From our kitchen
Cook's tips
- Make-ahead: You can make the dressing up to 3 days ahead. Store it in a covered jar or container in the refrigerator and stir before using.
- Storage: Leftover dressing keeps for 3 to 4 days in the refrigerator. Do not leave it at room temperature for more than 2 hours.
- For lighter dressing: Replace up to half of the mayonnaise with plain Greek yogurt or sour cream. Greek yogurt will make it tangier and slightly less rich.
- For dairy-free slaw: Use water, not milk or buttermilk, if you need to thin the dressing. Check that your mayonnaise is dairy-free if that matters for your diet.
- For a less sweet dressing: Start with 1 teaspoon sugar, then add more only if needed. Some cabbages and carrots taste naturally sweet.
- For extra tang: Add another teaspoon or two of vinegar. Add it slowly so the dressing does not become too sharp or runny.
Cook's note
This recipe makes enough dressing for one standard 14- to 16-ounce bag of coleslaw mix, or about 6 to 8 cups of shredded cabbage and carrots. If your cabbage is very finely shredded, you may need a little less dressing.
04Frequently asked
Questions & answers
Can I make coleslaw dressing without mayonnaise?
Yes. Use plain Greek yogurt, sour cream, or a mix of both for a tangy dressing. The texture will be less rich than mayonnaise-based dressing, and you may want to add an extra teaspoon of sugar to balance the tang.
Why did my coleslaw get watery?
Cabbage releases water after it is salted and dressed. To reduce watery slaw, serve it within a few hours, keep the dressing fairly thick, and avoid adding too much dressing at once. You can also salt shredded cabbage lightly, let it sit for 15 minutes, then drain and pat it dry before dressing.
How much dressing do I need for one bag of coleslaw mix?
This recipe is sized for one 14- to 16-ounce bag of coleslaw mix. Add about three-quarters of the dressing first, toss, then add more if the slaw looks dry.
Can I use white vinegar instead of apple cider vinegar?
Yes. White vinegar works, but it tastes sharper. You may want to use a little less at first, then add more after tasting.
How long should coleslaw sit before serving?
For crunchy coleslaw, let it sit for 10 to 15 minutes. For softer, deli-style coleslaw, chill it for 1 to 2 hours. Stir before serving because some liquid may collect at the bottom of the bowl.
05Per serving
Nutrition facts
Nutrition Facts
About 1 cup dressing, enough for 6 to 8
Amount per serving
% Daily Value*
- Total Fat124 g
- 159%
- Saturated Fat20 g
- 99%
- Cholesterol69 mg
- 23%
- Sodium2212 mg
- 96%
- Total Carbohydrate16 g
- 6%
- Dietary Fiber0.4 g
- 1%
- Total Sugars14 g
- Protein2 g
- 4%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
You might also like
Salads & sidesCreamy Mashed Potatoes
These mashed potatoes are smooth, buttery, and easy to make with everyday ingredients. A mix of starchy potatoes, warm dairy, and gentle mashing gives you a classic side dish without fuss.
Salads & sidesGarlic Kale
This simple garlic kale is tender, bright, and ready in about 20 minutes. It is a useful side dish for weeknights, grain bowls, eggs, pasta, or roasted chicken.
Salads & sidesRoasted Delicata Squash with Maple, Thyme, and Pepitas
Delicata squash is the weeknight-friendly winter squash: sweet, quick to roast, and tender enough to eat with the skin on. This simple side dish adds maple, thyme, and crunchy pepitas for a colorful fall or holiday plate
Salads & sidesClassic Macaroni Salad
Creamy, tangy, and full of crunch, this macaroni salad is the kind of side dish that fits right in at picnics, cookouts, and easy lunches. A quick rinse after cooking keeps the pasta firm and ready for its simple, mayo-m