Crisp, creamy, and impossibly easy — this coleslaw dressing is the kind of pantry hero that turns shredded cabbage into something worth swapping out for a salad bowl.
It’s bright with apple cider vinegar, slightly sweet, and rounded with Dijon and celery seed.
Make it as written or switch to a lighter, vinegar-forward version with no mayo.
This recipe is built for fast prep, big flavor, and reliable results every time.
Why You’ll Love This Coleslaw Dressing
- Ready in minutes with pantry staples.
- Balanced sweet-tangy flavor that complements bold vegetables.
- Versatile — works with classic cabbage or crunchy slaw mixes.
- Holds up well for picnics and cookouts.
- Easy to adjust from creamy to tangy oil-and-vinegar style.
- Stable enough to prep ahead without breaking.
- Family-friendly flavor that pairs with grilled meats.
This Coleslaw Dressing hits three taste targets: acidity from apple cider vinegar, creaminess from mayonnaise, and a touch of sweetness from sugar. The Dijon mustard acts as an emulsifier to bind the dressing and add a subtle savory edge. Texture is smooth and coatable, clinging to shredded cabbage so every forkful is evenly flavored.
"Five stars — made this for a backyard BBQ and people asked for the recipe. Bright, balanced, and not too heavy." — Real reader
Key Ingredients for Coleslaw Dressing
Mayonnaise
Mayonnaise provides the creamy body and mouthfeel in this Coleslaw Dressing. Choose a full-fat, high-quality mayo for silkier texture and richer flavor; cheap or overly watery mayo can make the dressing thin. If you must substitute, Greek yogurt creates tang but thins the fat profile and will change mouthfeel and shelf life.
Apple Cider Vinegar
Apple cider vinegar gives the dressing its bright, fruity acidity that lifts the cabbage. Look for raw or unfiltered ACV if you want more depth, but standard ACV works fine; white vinegar will be sharper and less complex. Reducing the vinegar will mellow the dressing; increasing it makes a tang-forward slaw that benefits from extra sugar.
Dijon Mustard
Dijon is the emulsifier and flavor anchor in this Coleslaw Dressing, adding subtle heat and umami. Buy a smooth, classic Dijon rather than whole-grain for seamless texture and better emulsification. If substituted with yellow mustard, expect a sweeter, less refined flavor and a weaker emulsion.
Celery Seed
Celery seed is small but crucial for the classic slaw aroma and mild savory bitterness. Use fresh, whole celery seed for the strongest flavor; ground versions lose punch quickly. Omitting it makes the dressing less traditional, while adding a pinch more deepens the savory complexity.
Full Ingredient List for Coleslaw Dressing
– 1 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 2 tablespoons sugar
– 1 tablespoon Dijon mustard
– 1 teaspoon celery seed
– Salt and pepper to taste
Step-by-Step Instructions for Coleslaw Dressing
Step 1: Combine the base ingredients
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed until smooth and homogenous. Whisk briskly in a circular motion until sugar is dissolved and the mixture looks glossy.
Pro Tip: The dressing should look uniformly pale and glossy with no streaks of vinegar or mustard.
Step 2: Season and balance
Taste the dressing and add salt and pepper gradually until the balance feels right, stirring and tasting between additions. Aim for a bright finish — salt will amplify sweetness and acidity without making the mix salty.
Pro Tip: The dressing should smell tangy and slightly sweet; a single grain of salt on the tip of your tongue should brighten it.
Step 3: Make a vinegar-forward version (optional)
If you prefer a vinegar-forward dressing, omit the mayonnaise and whisk together apple cider vinegar, a splash of olive oil, the sugar, Dijon, and celery seed. Emulsify by whisking rapidly, or shake in a jar until the oil suspends briefly before tossing with slaw.
Pro Tip: The oil-and-vinegar version will look thinner and slightly glossy; small suspended droplets should remain visible for a short time.
Step 4: Toss with shredded cabbage and rest
Toss the dressing with your choice of shredded cabbage and other desired veggies until evenly coated. Let the dressed slaw sit for at least 10–15 minutes before serving to allow flavors to meld and cabbage to soften slightly.
Pro Tip: Properly dressed slaw should glisten, not pool dressing at the bottom; cabbage will look slightly wilted and glossy after resting.
Expert Tips for Coleslaw Dressing
– Chill ingredients before mixing for a crisper mouthfeel and firmer texture.
– If dressing separates, whisk in a small teaspoon of warm water or a dash more Dijon to re-emulsify.
– Use a whisk or small food processor for a silkier emulsion; glass jar shaking works great for quick prep.
– Avoid over-salting; salt intensifies after sitting, so under-season slightly and adjust before serving.
– For texture troubleshooting, if dressing is too thick, add 1 teaspoon of vinegar or water at a time until desired pourability.
– Temperature tip: Dress cabbage at room temperature for best flavor absorption, but refrigerate if serving later.
– Equipment tip: A fine-mesh sieve helps dissolve sugar into the vinegar-mayo mix on humid days.
– Common mistake: Adding cold mayo to very cold vinegar can cause clumping — bring ingredients closer to fridge temp for smoother mixing.
Storage & Freezing for Coleslaw Dressing
Fridge storage: Store the Coleslaw Dressing in an airtight container or jar with a tight lid. Keep in the refrigerator for up to 5–7 days for optimal flavor and safety.
Freezer storage: Mayonnaise-based dressings do not freeze well; the emulsion breaks and texture becomes grainy. Do not freeze this Coleslaw Dressing if made with mayo.
Thawing: If you accidentally freeze an oil-based version, thaw slowly in the fridge and re-emulsify by whisking or blending; texture will still be compromised. For best results, make fresh or store only in the fridge.
Best containers: Use a clean glass jar or BPA-free plastic container with a tight seal. A jar makes shaking and re-emulsifying easy and reduces plastic flavors.
Variations & Substitutions for Coleslaw Dressing
Tangy Yogurt Coleslaw Dressing
Swap half the mayonnaise for plain Greek yogurt and reduce sugar by half. The result is tangier and lighter with a creamier, tang-forward profile and increased protein.
Honey-Dijon Coleslaw Dressing
Replace sugar with honey and add an extra 1/2 teaspoon Dijon. This produces a floral sweetness and silkier texture that pairs beautifully with apple or carrot-forward slaws.
Vinegar-Forward No-Mayo Coleslaw Dressing
Omit mayonnaise and whisk apple cider vinegar with a splash of olive oil, sugar, Dijon, and celery seed. Expect a zippy, lighter dressing that soaks into the cabbage quickly and feels less heavy on hot days.
Smoky Chipotle Coleslaw Dressing
Add 1 teaspoon chipotle in adobo (finely minced) and a pinch of smoked paprika to the base recipe. The result is a smoky, slightly spicy coleslaw that pairs well with grilled proteins and tacos.
Frequently Asked Questions About Coleslaw Dressing
How long does Coleslaw Dressing last in the fridge?
A mayonnaise-based Coleslaw Dressing will keep safely in the refrigerator for about 5–7 days when stored in a sealed container. Freshness depends on the quality of your mayo and the cleanliness of your jar. Always smell and taste a small spoonful before using; sour or rancid notes mean discard.
Can I make Coleslaw Dressing ahead of time?
Yes. You can make the dressing up to three days in advance for convenience. Keep it refrigerated in a sealed jar and give it a vigorous whisk or shake before tossing with cabbage, as the emulsion can settle or separate slightly over time.
Why did my Coleslaw Dressing separate?
Separation happens if the emulsion wasn’t fully formed, or if the dressing experiences temperature shock (very cold ingredients mixed with warm). Fix by whisking in a small teaspoon of warm water or an extra half teaspoon of Dijon to bring the oil and vinegar back together.
Is there a healthier swap for mayonnaise in Coleslaw Dressing?
Greek yogurt is a common substitute that reduces fat and adds protein while keeping creaminess. Use a 1:1 swap but taste for sweetness and acidity, since yogurt adds tang; you may want to reduce vinegar slightly or add a bit more sugar.
How do I make my Coleslaw Dressing less sweet or less tangy?
To reduce sweetness, cut sugar by 25–50% and add a small pinch of salt to maintain balance. To mellow tang, decrease the apple cider vinegar by 25% and compensate with a tiny splash of water or extra mayo to maintain texture.
Final Thoughts on Coleslaw Dressing
This Coleslaw Dressing is a dependable, adaptable mix that elevates shredded cabbage into a crowd-pleasing side. Try the creamy or vinegar-forward versions and tweak sweetness and salt to your taste.
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Conclusion — Coleslaw Dressing
If you want another take or visual guide on how this Coleslaw Dressing comes together, check this helpful Love and Lemons Coleslaw Dressing recipe for inspiration.
For a classic, highly rated technique with step-by-step video, see the Allrecipes Easy Coleslaw Dressing Recipe.
And if you’re exploring homemade spins and family-tested notes, this Homemade Coleslaw Dressing | All Things Mamma offers useful variations.
Coleslaw Dressing
Ingredients
Method
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed until smooth and homogenous.
- Taste the dressing and add salt and pepper gradually until the balance feels right.
- For a vinegar-forward version, omit the mayonnaise and whisk together apple cider vinegar, a splash of olive oil, sugar, Dijon, and celery seed.
- Toss the dressing with shredded cabbage and other desired veggies until evenly coated. Let the dressed slaw sit for at least 10–15 minutes before serving.