An easy recipe for traditional Coleslaw Dressing that’s always better than store-bought. And, it’s made with simple pantry ingredients and ready in minutes!

Coleslaw dressing in a clear bottle.

Recipe ingredients:

The ingredients for coleslaw dressing in bowls, labeled.

Step-by-step instructions:

  1. To make coleslaw dressing, just whisk up the ingredients together in a medium bowl and season it to taste with some salt and pepper.
    Coleslaw ingredients in a clear bowl.
  2. Then store it in the refrigerator until you need it, up to a week in advance.

Recipe tips:

  • Yield: This recipe makes about 1 ½ cups of dressing which generously dresses 1 pound of coleslaw mix. You end up with 6 cups of coleslaw.
  • Storage: Properly stored in the refrigerator, the dressing should last up to a week in the refrigerator.
  • Sitting out at room temperature: Bacteria has a much better chance of growing in warm temperatures, so throw out any mayo-based coleslaw dressing if left out for more than 2 hours at room temperature.

Coleslaw dressing in a bowl next to a larger bowl of cabbage.

Variations and substitutions:

  • Caraway seed. Feel free to use an equal amount of caraway seed for the celery seed in the dressing.
  • Lemon juice. You can replace freshly squeezed lemon juice for any or even all of the vinegar in the recipe.
  • Low sugar dressing. Mix in a small amount of honey, maple syrup, or artificial sweetener in place of the sugar in the recipe. If it’s sweet enough for you, then it’s sweet enough.
  • Use it for anything. Not just for cabbage! Any sturdy, cruciferous type of veg can stand up to this lovely tangy dressing. Try it with kale, broccoli, etc.
  • Add some crunch. Sesame seeds, scallions, sunflower seeds sprinkled on top of any slaw make it pretty and give it some texture, too.
    Coleslaw dressing being poured into a clear bowl with coleslaw mix.

Other delicious salad dressings:

Did you enjoy this recipe? Please leave a rating and a comment below!

Coleslaw dressing being poured onto a large clear bowl of cabbage.

Coleslaw Dressing

An easy recipe for traditional Coleslaw Dressing that's always better than store-bought. And, it's made with simple pantry ingredients and ready in minutes!
5 from 9 votes
Prep Time 0 mins
Cook Time 3 mins
Total Time 3 mins
Servings 6 servings
Course Salad
Cuisine American
Calories 294

Ingredients 

  • 1 cup mayonnaise
  • 1/4 cup granulated sugar (see note 1)
  • 2 tablespoons white vinegar (see note 2)
  • 1 tablespoon cider vinegar
  • 1 tablespoon yellow mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 tablespoon celery seed
  • Salt and freshly ground black pepper

Instructions 

  • In a medium bowl, mix together mayo, sugar, white wine vinegar, cider vinegar, yellow mustard, garlic powder, onion powder, and celery seed. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Cover and chill until serving time.
  • To make coleslaw, toss with 1 pound coleslaw mix.

Notes

  1. Sugar: Honey also tastes great to sweeten this dressing (the flavor will change).
  2. Vinegar: I prefer a combination of white and cider vinegar here, but you can use all of one kind (or even white wine vinegar). Lemon juice works too.
  3. Yield: This recipe makes about 1 ½ cups of dressing which generously dresses 1 pound of coleslaw mix. You'll end up with 6 cups of coleslaw (Six 1-cup servings).
  4. Storage: Store covered in the refrigerator for up to 1 week.
  5. Sitting out at room temperature: Discard any mayo-based coleslaw dressing if left out for more than 2 hours at room temperature.
  6. Caraway seed. Feel free to use an equal amount of caraway seed for the celery seed in the dressing.

Nutrition

Serving: 0.25cupCalories: 294kcalCarbohydrates: 9gProtein: 1gFat: 28gSaturated Fat: 4gCholesterol: 16mgSodium: 268mgPotassium: 21mgFiber: 1gSugar: 9gVitamin A: 24IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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Comments

  1. I tried this dressing and it was a huge hit! My husband, a BIG potato salad fan, said “ I could eat this all day long!”
    In fact I made it a second time in the same week for an impromptu get together and was again a BIG hit. I added some dried cranberries and chopped pecans which I had on hand. I didn’t have celery seed but will get some for the next batch. I used “bagged” shredded cabbage which is only 14 ounces. I think there is enough dressing to use more shredded cabbage and will experiment with that next time.5 stars

  2. Just wondering about the vinegar in this recipe. The ingredients calls for using white vinegar and in the instructions you say to add white wine vinegar. Which one is it?

    1. Sorry about that!! It’s white vinegar. We started with a recipe that used white wine vinegar, so that works too, but ultimately I thought white vinegar was better. It tastes almost the same and people are more likely to have it. So the recipe should say white vinegar. I’ll fix it! Thanks! -Meggan

  3. This is delicious and closely resembles a popular commercial brand. That brand is sweeter which makes this recipe nice because you can make it either more sweet or sour depending on your preferences.5 stars