Cole Slaw Dressing Recipe

Once you learn how to make coleslaw dressing at home, you’ll never buy it at the store again! Here’s why:

I most often use this coleslaw dressing in my homemade coleslaw recipe, but it works well with pre-shredded coleslaw mix too. Whether you shred the veggies yourself or use a mix, aim to have about 8 cups of shredded cabbage and carrot. That way, you’ll have enough dressing to lightly coat all the vegetables.

Once you toss the the dressing with the slaw mix, it’s time to eat! I love to serve my homemade coleslaw as a side dish with these classic cookout recipes:

Round out the meal with fruit salad, grilled vegetables, or corn on the cob, and don’t forget the brownies for dessert!

If you have leftover dressing, store it in an airtight container in the fridge for up to a week. It tastes great with any type of greens, but I especially love it in my kale salad recipe!

Coleslaw Dressing

This homemade coleslaw dressing is creamy, tangy, and so darn easy to make. Use it in my creamy coleslaw recipe, or toss it with 8 cups of pre-shredded slaw mix.

Prep: 5min

Yield: 4

Ingredients:

• Scant 3/4 cup mayo or Vegan Mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper

Instruction:

1. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
2. Serve with about 8 cups cabbage coleslaw mix.

Coleslaw Dressing

This homemade Coleslaw Dressing is creamy and so easy to make from scratch with just a handful of ingredients. Toss it with fresh shredded cabbage for the best homemade coleslaw, or use it to elevate the flavor of store-bought coleslaw mix. It’s also delicious with broccoli slaw or apple slaw!

Prep: 5min

Total: 5min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 209 kcal, Carbohydrate 5 g, Protein 1 g, Fat 21 g, Saturated Fat 3 g, Trans Fat 1 g, Sodium 265 mg, Fiber 1 g, Sugar 5 g, Cholesterol 12 mg, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 1 cup mayonnaise (or plain Greek yogurt)
• 2 tablespoons honey*
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon celery seed (optional)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instruction:

1. In a medium bowl, whisk together all dressing ingredients until well combined.
2. Taste the dressing and add more salt and pepper as needed. If you want the dressing sweeter, add a bit more honey. If you want it tangier, add a little more apple cider vinegar.
3. Dressing can be used immediately or refrigerated for up to 1 week in an airtight container.
4. To make coleslaw, toss about ¾ of the dressing with 6 cups of shredded cabbage and carrots, or a 14 ounce bag of coleslaw mix. Add more dressing as needed until the coleslaw is as creamy as you like it. Serve immediately or refrigerate. Coleslaw is best the day it is mixed with the dressing.

Seriously Good Homemade Coleslaw

With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger. Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Prep: 25min

Total: 25min

Yield: Makes approximately 10 servings

Nutrition Facts: calories 183, Protein 2 g, Carbohydrate 7 g, Fiber 3 g, Sugar 4 g, Fat 17 g, Saturated Fat 3 g, Cholesterol 9 mg

Ingredients:

• 1 medium cabbage (about 2 pounds), outer leaves removed
• 3 medium carrots, peeled and shredded
• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
• 1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
• 2 tablespoons apple cider vinegar or more to taste
• 2 tablespoons Dijon mustard or coarse ground mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon fine sea salt or more to taste
• 1/4 teaspoon fresh ground black pepper or more to taste
• 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Instruction:

1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2. Add the shredded carrot and parsley to the cabbage and toss to mix.
3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
5. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

How to Make Dressings & More : How to Make Coleslaw Dressing

FAQ

What is the dressing on coleslaw made of?