This simple and creamy homemade Coleslaw Dressing can be made in just a couple of minutes and it SO much better than anything you can buy from the store.
This is my go-to dressing for coleslaw but it also tastes really great with lots of different salads. It is one that I like to make often because we use it so much and it is yummy.
This homemade coleslaw dressing is creamy with just the right amount of tanginess. It only contains a few ingredients like mayonnaise, vinegar, sugar, celery seeds and salt and pepper. It is quick to whisk up and it really makes the coleslaw if you ask me. I love making this dressing at home versus buying it at the store because I know exactly what is going into it!
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Why You'll Love This Recipe
- Homemade coleslaw is often prepared with crisp, freshly shredded cabbage and other vegetables, providing a delightful crunch and vibrant taste that store-bought versions may lack.
- Homemade coleslaw allows you to personalize it to suit your taste preferences. Whether it's adjusting the level of sweetness, tanginess, or spiciness in the dressing, or adding unique ingredients like apples, raisins, or nuts, homemade coleslaw allows for creative culinary expression.
- Homemade coleslaw complements a wide range of dishes, from barbecues and picnics to sandwiches and tacos, making it a versatile and beloved side dish in various culinary contexts.
- Mayonnaise: Creamy and rich, mayonnaise adds a luscious texture to your dishes.
- Apple cider vinegar or white vinegar: A splash of vinegar brings tangy brightness to your recipes.
- Dijon mustard: Dijon mustard provides a zesty kick of flavor to elevate your dishes.
- Sugar: A touch of sweetness balances flavors and enhances the taste.
- Celery seeds: Tiny but mighty, celery seeds add a unique, aromatic twist to your recipes.
Popular Substitutions and Variations
- Greek Yogurt for Mayonnaise: Swap out mayonnaise for Greek yogurt to create a healthier and tangy coleslaw dressing. It offers a creamy consistency and a boost of protein while reducing the calorie content.
- Honey Mustard for Dijon Mustard: For a sweeter and slightly milder flavor, substitute Dijon mustard with honey mustard. It adds a delightful touch of sweetness to your coleslaw dressing.
How to Make Coleslaw Dressing
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery seeds, salt, black pepper, and Dijon mustard until well combined.
- Add salt and pepper to taste, adjusting the amount according to your preference.
- Store your dressing in an air-tight container in the fridge for up to a week. Use it as a salad dressing – pouring a portion of the dressing over a single serving of salad, or make one large batch of coleslaw by pouring the dressing over shredded cabbage (about 8 cups) and any other vegetables or mix-ins you like in your coleslaw. Or pour over a 14-ounce bag of coleslaw mix or a bag of shredded cabbage and carrots. Toss until everything is evenly coated.
Frequently Asked Questions
Coleslaw dressing only uses a handful of ingredients like mayonnaise, vinegar, sugar, celery seeds and salt and pepper. There are other variations but this is the most classic dressing in my book.
Don’t knock it til you’ve tried it! Though traditionally served as a side dish, Coleslaw on a barbecue sandwich gives some crunch that you would miss out on otherwise. It adds so much flavor too. Try putting coleslaw on your next pulled pork sandwich-you will not be sorry! We have even put it on our grilled chicken sandwiches.
It will stay fresh in the refrigerator in an airtight container for up to one week.
Feel free to substitute the sugar in the dressing with Splenda or swerve. Use the same amount as you would sugar. If you want a less sweet dressing, decrease the amount by just a tad.
- For the best flavor, allow your coleslaw to marinate in the dressing for at least 30 minutes in the refrigerator before serving. This resting period allows the flavors to meld together, and the cabbage and other vegetables to soften slightly, resulting in a more cohesive and flavorful dish.
- Achieving the perfect balance between sweetness and tanginess in your coleslaw dressing is crucial. Taste as you go, gradually adding sugar and vinegar (or lemon juice) until you reach the desired flavor profile. This balance can vary based on personal preference and the coleslaw's intended pairing with other dishes.
What To Serve Coleslaw With
- Barbecue: Coleslaw is a classic accompaniment to barbecue dishes such as pulled pork sandwiches, smoked ribs, or grilled chicken. Its cool and crunchy texture balances the richness of barbecue meats.
- Fried Chicken: Crispy fried chicken and coleslaw are a classic combination. The refreshing coleslaw helps cut through the fried chicken's richness.
- Burgers and Sandwiches: Coleslaw adds a satisfying crunch and a burst of flavor to burgers, sandwiches, and sliders. It's often used as a topping or a side dish for these handheld delights.
- Tacos and Wraps: Coleslaw can be a tasty filling or topping for tacos, burritos, and wraps. It provides a refreshing contrast to the savory fillings and adds texture and flavor.
- Seafood: Coleslaw pairs nicely with seafood dishes such as fried fish, shrimp po'boys, or fish tacos. Its light and tangy character complements the flavors of the ocean.
Store your coleslaw dressing in an air-tight container in the fridge for up to a week and use as you'd like for a salad dressing or to make 1 large batch of coleslaw. Once you've added your coleslaw dressing to your salad or cabbage. Store in an air-tight container in the fridge for 3-4 days.
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- ¾ cups mayonnaise
- 3 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoons celery seeds
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Add the mayo, vinegar, mustard, sugar, celery seeds, salt, and black pepper to a small bowl.
- Whisk to combine.
- Serve over your favorite salad.
- This is a perfect amount of dressing for a 14 ounce bag of coleslaw salad mix or about 8 cups of chopped cabbage.
- You can find my full coleslaw recipe, using this dressing recipe here.
- Store in an air-tight container in the fridge for up to a week and use as you'd like for a salad dressing or to make 1 large batch of coleslaw.
- You can use this one any kind of salad, cabbage, or mixed greens that you like. It's a delicious general salad dressing.
- Store leftovers covered in the fridge for up to a week.