This creamy, tangy coleslaw dressing is a game-changer for your salads and slaws, ready in just 5 minutes. Its velvety texture coats every shred of cabbage and carrot, creating a perfect balance of crunch and creaminess.
With a hint of sweetness and a zesty kick, it elevates even the simplest ingredients into something extraordinary.
Whether you’re dressing up a summer barbecue side or adding flair to a weekday lunch, this recipe is your secret weapon.
The bright, fresh flavors and effortless prep make it a go-to for busy cooks who crave big taste without the fuss. Say goodbye to store-bought versions—this homemade dressing is unbeatable.
What You’ll Need for Coleslaw Dressing?
- Scant ¾ cup mayo (or Vegan Mayo for a plant-based option)
- 2 tablespoons apple cider vinegar (adds tanginess; white vinegar works too)
- 1 tablespoon Dijon mustard (for a hint of spice; yellow mustard can substitute)
- 1 tablespoon pure maple syrup (or honey for a different sweetness)
- ¾ teaspoon celery seeds (adds crunch and flavor; omit if unavailable)
- ¼ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste; adds a subtle kick)
How to Make Coleslaw Dressing
- In a medium bowl, combine the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several grinds of fresh pepper.
- Whisk the ingredients together until smooth and well combined. Taste and adjust seasoning if needed.
- Serve immediately with about 8 cups of cabbage coleslaw mix, tossing to coat evenly. Enjoy fresh or refrigerate for later use!
Perfect Pairings: Serving Suggestions
This coleslaw dressing is incredibly versatile! It pairs perfectly with a classic cabbage coleslaw mix, but don’t stop there. Try it with shredded kale, broccoli slaw, or even a mix of shredded carrots and Brussels sprouts. It’s also a great topping for pulled pork sandwiches, fish tacos, or as a refreshing side for grilled meats.
Make It Your Own: Recipe Variations
Customize this dressing to suit your taste! Swap the apple cider vinegar for lemon juice for a brighter flavor, or use honey instead of maple syrup for a different sweetness. For a tangier twist, add a splash of pickle juice or a pinch of smoked paprika. If you’re not a fan of celery seeds, try caraway seeds or omit them altogether.
Quick & Easy: Time-Saving Tips
This recipe is already a time-saver, but here’s how to make it even quicker: pre-measure your ingredients the night before and store them in small containers. You can also double the batch and store it in the fridge for up to a week—perfect for last-minute salads or sides. If you’re using pre-shredded coleslaw mix, you’re already halfway done!
Keep It Fresh: Storage Tips
Store your coleslaw dressing in an airtight container in the fridge for up to 5 days. If it thickens over time, simply whisk in a teaspoon of water or apple cider vinegar to loosen it up. For best results, toss the dressing with your coleslaw mix just before serving to keep the cabbage crisp and fresh.
Coleslaw Dressing
Ingredients
- Scant ¾ 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
Instructions
- In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
- Serve with about 8 cups cabbage coleslaw mix.