I love this recipe because it’s quick, reliable, and tastes better than any store-bought version. The balance of creamy mayonnaise, tangy vinegar, and just a touch of sweetness makes it perfect for classic coleslaw or even as a drizzle for grilled meats and sandwiches. It’s budget-friendly, long-lasting in the fridge, and flexible enough to tweak to my taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
⅔ cup (160 g) whole-egg mayonnaise (see note 1 about dairy and gluten) 2 tbsp apple cider vinegar 1 tsp dijon mustard (see note 2 about gluten) 1 tsp white sugar (can be substituted with honey) ½ tsp sea salt flakes ¼ tsp freshly cracked black pepper, plus extra to serve
Directions
I start by combining all the ingredients in a small bowl or jar. Then, I whisk everything together until smooth and creamy—or if I’m using a jar, I just put the lid on and give it a good shake. Once the dressing is perfectly blended, I toss it with shredded vegetables right before serving for that fresh, crisp texture.
Servings and Timing
This recipe makes about 1 cup of dressing, enough to serve 6–8 people with coleslaw. It takes just 2 minutes to prepare from start to finish.
Variations
Sometimes I add a squeeze of lemon juice or a pinch of celery seed for extra depth. If I want it a bit sweeter, I use honey instead of sugar. For a lighter version, I replace part of the mayonnaise with Greek yogurt, which still gives a creamy texture but with a tangy twist.
Storage/Reheating
I keep the dressing in a sealed jar in the fridge for up to 7 days. I always store it separately from the shredded vegetables so the coleslaw stays crisp. Once dressed, it’s best eaten within 24 hours—though I like using the leftovers in wraps or sandwiches the next day. This recipe isn’t suitable for freezing.
FAQs
Can I make this dressing ahead of time?
Yes, I often make it up to a week in advance—it keeps beautifully in the fridge.
Can I use another type of vinegar?
I can swap apple cider vinegar for white vinegar or even rice vinegar, depending on what I have.
How can I make it a little sweeter?
I just add a touch more sugar or honey until it’s to my liking.
Can I make this dressing without mustard?
Yes, I sometimes leave it out, but the dijon adds a subtle sharpness that balances the creaminess.
Is this dressing dairy-free?
Yes, as long as the mayonnaise used is dairy-free, which most are. I always check the label to be sure.
Can I make this dressing vegan?
Yes, I use vegan mayonnaise instead of regular whole-egg mayonnaise.
How do I keep my coleslaw from getting soggy?
I always dress it just before serving. Keeping the dressing and shredded vegetables separate helps maintain crunch.
Can I use this dressing for other salads?
Definitely. I love it on broccoli salad, potato salad, or even as a dip for grilled veggies.
How do I make the dressing spicier?
I sometimes stir in a little hot sauce or a pinch of cayenne pepper for a kick.
Can I use low-fat mayonnaise?
Yes, but I find the texture a bit thinner, so I sometimes add a touch less vinegar.
Conclusion
The BEST Coleslaw Dressing is a simple yet essential recipe I keep on rotation. I love how it elevates even the most basic cabbage mix into something flavorful and fresh. Quick to make, easy to store, and endlessly versatile, it’s the perfect go-to dressing for any meal that needs a creamy, tangy touch.
This creamy, tangy coleslaw dressing is quick, delicious, and made from simple pantry ingredients. With the perfect balance of mayonnaise, vinegar, and a hint of sweetness, it’s ideal for classic coleslaw or as a versatile sauce for sandwiches, salads, and grilled meats.
Ingredients
⅔ cup (160 g) whole-egg mayonnaise
2 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp white sugar (or honey)
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper, plus extra to serve
Instructions
In a small bowl or jar, combine mayonnaise, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.
Whisk until smooth and creamy, or secure the lid and shake well to combine.
Taste and adjust seasoning if needed—add more sugar for sweetness or vinegar for tanginess.
Toss with shredded cabbage and vegetables just before serving for the best texture.
Notes
Use vegan mayonnaise to make this recipe vegan-friendly.
Substitute honey for sugar if preferred.
Add lemon juice or celery seed for extra flavor depth.
For a lighter version, replace some mayonnaise with Greek yogurt.
Store dressing separately from vegetables to keep coleslaw crisp.
