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.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Coleslaw Dressing Recipe

Recipe ingredients

The ingredients for coleslaw dressing in bowls, labeled.

Ingredient notes

  • Sugar: Honey also tastes great to sweeten this dressing (the flavor will change).
  • 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.

Instructions

  • Whisk all ingredients together in a medium bowl and season to taste with salt and pepper. Store covered in the refrigerator.
Coleslaw ingredients in a clear bowl.

Recipe tips and variations

  • 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).
  • Storage: Store covered in the refrigerator for up to 1 week.
  • Sitting out at room temperature: Discard any mayo-based coleslaw dressing if left out for more than 2 hours at room temperature.
  • Caraway seed. Feel free to use an equal amount of caraway seed for the celery seed in the dressing.
Coleslaw dressing being poured onto a large clear bowl of cabbage.

More delicious dressings

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 16 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 apple 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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Deliciously bright dressing for cole slaw. I like to make my own from fresh cabbage, carrots, and celery. Dinner guests loved the addition of Cuties Mandarin wedges. Will definitely make this dressing again. Thank you Culinary Hill.5 stars

  2. 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

  3. 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

  4. 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