Creamy Coleslaw Dressing
This creamy coleslaw dressing is a homemade, mayo-based dressing with mustard, apple cider vinegar, lemon juice, and celery seed that transforms shredded cabbage into the best coleslaw. The tangy, slightly sweet dressing has just the right balance of flavors. Perfect for summer BBQs, fish fries, picnics, or when you want coleslaw that’s way better than store-bought. Ready in 5 minutes, makes enough for 1 pound of coleslaw mix using pantry staples.
Ever notice how every restaurant has a different coleslaw and most of them are terrible?
Some nail it and you can’t get enough of it. Others serve sad, watery cabbage that tastes like nothing. The difference is always the dressing! This homemade version is so good you’ll want to lick the bowl.
Most restaurants use a pre-packaged tub of dressing so it’s consistent across all their locations, which is fine but boring. Making it at home seems complicated but it’s actually just whisking mayo, mustard, vinegar, and a few spices in a bowl. Takes 5 minutes and tastes a million times better!
Use this dressing on classic coleslaw, broccoli slaw, or even as a dressing for chopped salads. I also put it on hot dogs, sandwiches, and alongside fried fish!
More Salad Dressings
- Caesar Salad Dressing – Creamy garlic parmesan classic
- Ranch Dressing – Buttermilk herb favorite
- Creamy Dill Dressing – Tangy with fresh dill
- Italian Dressing – Zesty vinaigrette with herbs
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Mayo – I use Duke’s because it’s my favorite mayonnaise. Any brand but Miracle Whip (since it’s a dressing already) will work. Substitute sour cream or plain yogurt for a tangier, lighter dressing.
- Mustard – Dijon adds a mild flavor with a little sweetness. Spicy brown, yellow mustard, and even whole grain mustard works too.
- Apple cider vinegar – Easily substitute white vinegar.
- Celery Seed – This adds a subtle celery flavor without actual celery.
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How To Make Creamy Coleslaw Dressing
- Combine the mayonnaise and mustard in a medium bowl or a jar with a lid.
- Add the onion powder, celery seed, salt, and pepper. Mix to combine.
- Add apple cider vinegar, lemon juice, and sugar. Stir or shake until smooth.
- Taste and adjust seasoning with more salt, pepper, or sugar if needed. Chill until ready to use. The flavors get better after sitting for at least 30 minutes.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store in an airtight container or glass jar with a tight-fitting lid for up to 1 week. Give it a stir or a shake before using.
Make-Ahead: Make 1-2 days ahead for the best flavor. The seasonings mix together if it sits for a day or two.
Freezer: While I don’t freeze it, you can if you need to. But it will separate when you thaw it. Just whisk it or shake it to get ti to combine again. If you need to, you might add an additional tablespoon of mayo to get it back to the consistency you like.
Variations
- Spicy Coleslaw Dressing: Add a dash of hot sauce or cayenne pepper for kick.
- Sweet Coleslaw: Add an extra tablespoon of sugar or a drizzle of honey.
- BBQ Coleslaw Dressing: Stir in 1-2 tablespoons BBQ sauce for smoky sweetness.
- Buffalo Coleslaw Dressing: Add 1-2 tablespoons of your favorite buffalo sauce.
- Maple Dijon: Replace sugar with maple syrup.
- Whole Grain: Use whole grain mustard instead of Dijon for texture.
- Dry Mustard: Add ½ teaspoon dry mustard powder for extra mustard flavor.
Ways to Use Coleslaw Dressing
- Classic Coleslaw – Toss with shredded cabbage and carrots
- Broccoli Slaw – Mix with broccoli slaw mix for crunchy alternative
- On Hot Dogs – Popular in northern cities, adds creamy crunch
- Fish Tacos – Drizzle over fried fish for freshness
- Pulled Pork Sandwiches – Top BBQ with coleslaw for tangy contrast
- Fried Fish Dinners – Serve alongside for cooling freshness
Frequently Asked Questions
This recipe makes enough for 1 pound of coleslaw mix. Double or triple for larger batches.
Yes! You can make it 1-2 days ahead. The flavors get better after it sits for at least 30 minutes in the fridge.
Store in the refrigerator for up to 1 week in an airtight container.
You can freeze it for up to 2 months, but it will separate when thawed. Shake well before using.
I use Duke’s, but any brand works. Use your favorite. The mayo is the base so use one you like.
The dressing can separate as it sits. Shake or stir well before using. If cabbage releases water after mixing, drain before serving. You can also add an additional tablespoon of mayo to thicken it up.
Yes! Use vegan mayo and skip any dairy-based substitutions. The recipe is naturally dairy-free.
Recipe Tips & Tricks
- Make it 1-2 days ahead so the flavors combine before using. It tastes even better!
- Store in a mason jar with a tight lid for easy shaking and pouring.
- This recipe covers 1 pound of coleslaw mix perfectly. Double or triple for larger batches.
- Shake or stir well before using. The dressing separates slightly as it sits.
- Start with less sugar and add more to taste. Some people like sweeter coleslaw.
- Let dressed coleslaw sit for 30 minutes before serving for the best flavor.
- Drain excess liquid before serving if the cabbage releases water after mixing.
- Adjust seasoning after making. You might want more vinegar, sugar, or salt depending on preference.
- Keep it simple or customize with BBQ sauce, honey, or hot sauce for your own signature version!
This homemade coleslaw dressing recipe is so much better than store-bought! Make a batch and keep it in your fridge all week.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Creamy Coleslaw Dressing Recipe
Ingredients
- ½ cup mayonnaise
- 1 tablespoon dijon mustard or spicy mustard
- 1 teaspoon onion powder
- 2 teaspoons sugar
- ½ teaspoon celery seed
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl or wide mouth jar with a lid, add mayo, mustard, and seasonings.
- Stir to combine or put on the lid and shake.
- Add vinegar and lemon juice. Shake or stir to combined completely.
- Season with salt and pepper as desired.
- Chill in the refrigerator until ready to use.
Notes
- Make it 1-2 days ahead so the flavors combine before using. It tastes even better!
- Store in a mason jar with a tight lid for easy shaking and pouring.
- This recipe covers 1 pound of coleslaw mix perfectly. Double or triple for larger batches.
- Shake or stir well before using. The dressing separates slightly as it sits.
- Start with less sugar and add more to taste. Some people like sweeter coleslaw.
- Let dressed coleslaw sit for 30 minutes before serving for the best flavor.
- Drain excess liquid before serving if the cabbage releases water after mixing.
- Adjust seasoning after making. You might want more vinegar, sugar, or salt depending on preference.
- Keep it simple or customize with BBQ sauce, honey, or hot sauce for your own signature version!
Nutrition
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