The first time I mixed this coleslaw dressing, my sister insisted it was better than her usual store-bought bottle.
It’s simple, balanced, and flexible enough to suit any slaw — from picnic classics to a tangy keto side.
You can make it creamy or swap to a vinegar-forward riff in minutes without losing depth of flavor.
Why You’ll Love This Recipe
- Fast: five minutes to whisk the dressing and toss with shredded veggies.
- Flexible: makes a creamy base or an all-vinegar version for lighter slaws.
- Balanced: sweet, tangy, and savory notes that hold up to crunchy cabbage.
- Pantry-friendly: uses common staples you likely already have.
This dressing hits a pleasing texture contrast: smooth, slightly thick mayonnaise with a tiny grain from celery seed, cut by bright apple cider vinegar and rounded by a touch of sugar.
When chilled and mixed with crunchy cabbage, each bite has snap, creaminess, and a clean finish that doesn’t coat your palate.
It plays well with intensely flavored add-ins like scallions or jalapeños and won’t compete with grilled meats or spicy BBQ.
"Five stars — this dressing transformed my weeknight slaw. Simple, tangy, and exactly the right sweetness." — Reader review
Key Ingredients
Mayonnaise (1 cup)
Mayonnaise is the backbone of the creamy version.
Choose a good-quality jar with real oil and egg yolks for depth; brands labeled "made with cage-free eggs" or olive oil blends can give a silkier mouthfeel.
If you prefer less richness, swap half the mayo for plain Greek yogurt to lighten calories and add a subtle tang.
Apple cider vinegar (2 tablespoons)
Apple cider vinegar gives the dressing brightness and a mild fruity acidity that pairs naturally with cabbage.
Use a raw, unfiltered ACV if you want an earthy, slightly cloudy flavor, or a milder filtered ACV if you prefer cleaner acidity.
It’s the acid that balances the sugar and cuts the mayo’s richness.
Dijon mustard (1 tablespoon)
Dijon binds the dressing and adds a gentle piquancy and complexity beyond plain mustard.
It helps emulsify the mayo and vinegar so the dressing clings to cabbage.
A smooth Dijon without visible seeds is ideal here; if you like more texture, try a grainy mustard variation.
Celery seed (1 teaspoon)
Celery seed supplies a delicate herbal note that’s synonymous with classic coleslaw.
It’s small but assertive; toast it lightly in a dry pan for 30 seconds to enhance aroma before adding.
If you run out, finely chopped celery heart will mimic part of the flavor and add crunch.
Full ingredient list:
- 1 cup mayonnaise (for creamy dressing)
- 2 tablespoons apple cider vinegar (for vinegar-based dressing)
- 2 tablespoons sugar (for sweet dressing)
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Combine the base
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed until smooth and homogenous.
Whisk vigorously for 20–30 seconds to create a glossy emulsion.
Pro Tip: Use a small whisk or fork and tilt the bowl; steady, fast whisking helps the mustard bind the oil-based mayo and vinegar.
Step 2: Season to taste
Taste the dressing and add salt and pepper gradually until the balance feels right.
A pinch at a time is better than oversalting; salt amplifies both sweetness and acidity.
Pro Tip: Chill a spoonful on the counter and test with a slaw bite — cold temperatures mute salt and acidity, so adjust after cooling.
Step 3: Make it vinegar-based (optional)
If you prefer a vinegar-forward dressing, omit the mayonnaise and whisk together apple cider vinegar, a splash of olive oil (about 2 tablespoons), the sugar, Dijon, and celery seed.
Emulsify by whisking or shaking in a jar until slightly thickened.
Pro Tip: For a balanced vinaigrette, use a 3:1 oil-to-vinegar ratio if you want more oil body; adjust to taste.
Step 4: Dress the slaw
Toss the dressing with your choice of shredded cabbage and other desired veggies until evenly coated.
Let the dressed slaw sit for at least 10–15 minutes so flavors meld and cabbage softens slightly.
Pro Tip: If making ahead, dress the slaw just before serving for crunch, or dress early and refrigerate for a softer, more integrated flavor.
Expert Tips for Success
- Chill and time your seasoning. Salt and cold temperatures mute flavor, so season lightly at first, chill for 10 minutes, then re-taste and adjust.
- Use room-temperature ingredients for easier emulsification. A cold mayo straight from the fridge is fine, but if you’re adding oil in a vinaigrette version, bring it to room temp so it blends smoothly.
- Measure the sugar but balance with acidity. Two tablespoons is a starting point; reduce by a teaspoon if you prefer less sweetness, or swap to honey for a floral note but reduce quantity by about 25%.
- Toast celery seed for more aromatic impact. A quick 20–30 second toast in a dry skillet releases essential oils and improves fragrance without changing the recipe.
- Adjust thickness with a splash of buttermilk or milk. If the dressing feels too stiff for your slaw, thin gently with 1–2 tablespoons of buttermilk to add tang and creaminess.
- For an ultra-smooth dressing, blend briefly in an immersion blender. This also helps the dressing cling to finely shredded cabbage without breaking it down.
- Make a double batch for gatherings. The dressing keeps well in the fridge for several days and speeds up assembly for BBQs or potlucks.
- Mind the sugar substitute. If using granular erythritol or a baking sweetener, know the sweetness profile differs; taste as you go.
- Use a box grater for quick shredding. The larger shredding side gives ideal cabbage ribbons that pair perfectly with this dressing.
- Keep some dressing aside before dressing an entire bowl if you want leftovers to use as a dip or sandwich spread.
Storage & Freezing
Fridge storage: Transfer the dressing to an airtight container and refrigerate for up to 5–7 days.
Always label with the date and give the jar a good stir before using; separation is normal and easy to re-emulsify.
Storing dressed slaw: If you’ve tossed vegetables with the dressing, keep the prepared slaw in a sealed container and consume within 2–3 days for best texture.
Cabbage will soften over time; if you prefer crisp slaw, store the dressing separately and toss just before serving.
Freezer: Mayonnaise-based dressings don’t freeze well because emulsions can break and separate upon thawing.
I don’t recommend freezing this coleslaw dressing.
If you must freeze components, freeze vinegar-based vinaigrette in an ice cube tray for up to 2 months and thaw gently in the fridge; re-whisk before use.
Reheating: No reheating needed — serve chilled or at cool room temperature.
If the dressing separates after sitting, bring it to room temp and whisk vigorously or blend briefly to restore texture.
Variations & Substitutions
- Greek yogurt swap: Replace half or all of the mayonnaise with plain Greek yogurt for a tangier, lighter dressing. This reduces fat and adds protein without sacrificing creaminess.
- Vegan version: Use vegan mayonnaise and swap honey or sugar for agave or maple syrup. Use mustard and celery seed as-is to maintain flavor.
- Herb-forward: Stir in 2 tablespoons each of chopped fresh dill and chives for a bright, herbaceous twist that pairs well with salmon or smoked meats.
- Spicy kick: Add 1–2 teaspoons sriracha or a finely chopped jalapeño for heat. Start small and taste — spice intensifies after chilling.
Frequently Asked Questions
Q: How long does coleslaw dressing last in the fridge?
A: Stored in an airtight container, the mayo-based dressing will keep safely for 5–7 days.
Always check for off smells or separation that won’t re-emulsify; discard if anything seems off.
Q: Can I make this dressing without sugar?
A: Yes. Omit the sugar or replace it with a natural substitute such as honey or maple syrup, adjusting quantity to taste.
If using a zero-calorie sweetener, add it sparingly and taste as you go.
Q: Is celery seed essential in coleslaw dressing?
A: Celery seed provides a classic, slightly bitter-sweet herbal note that many expect in coleslaw.
If you don’t have it, use a small amount of finely chopped celery stalk or a pinch of celery salt, but remember to reduce added salt.
Q: Can I prep the dressing the night before?
A: Absolutely. Making the dressing a day ahead helps flavors meld and makes weeknight assembly faster.
Store in a sealed jar and shake or whisk before tossing with cabbage.
Q: What’s the best cabbage to use with this dressing?
A: A mix of green and red cabbage gives color and contrasting textures; Napa cabbage adds a softer, sweeter leaf.
Combine shredding methods — thin ribbons and coarser pieces — for the best mouthfeel.
Final Thoughts
This coleslaw dressing is a small list of pantry items that add up to big, reliable flavor whether you’re making a creamy picnic slaw or a lean vinegar-based side.
If the recipe helped your weeknight table, please leave a star rating in the recipe card below or pin this post to Pinterest for later.
For more ideas on bright, simple dressings that pair well with slaw, check this honey lemon dressing recipe and you’ll find a complementary citrus note.
If you want serving ideas that turn slaw into a full salad, see this spring mix salad with balsamic honey dressing for inspiration.
For additional classic and modern takes on coleslaw dressings, compare this Love and Lemons coleslaw dressing, this Ask Chef Dennis coleslaw dressing, and this All Things Mamma coleslaw dressing.
Coleslaw Dressing
Ingredients
For the dressing base
- 1 cup mayonnaise Use high-quality mayonnaise for creaminess.
- 2 tablespoons apple cider vinegar Choose between raw or filtered for flavor depth.
- 2 tablespoons sugar Adjust quantity to taste based on sweetness preference.
- 1 tablespoon Dijon mustard A smooth mustard is best for emulsification.
- 1 teaspoon celery seed Toast lightly for enhanced aroma.
- to taste salt and pepper Season gradually to balance flavors.
Instructions
Preparation
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed until smooth and homogenous. Whisk vigorously for 20–30 seconds.
- Taste the dressing and add salt and pepper gradually until the balance feels right.
Making it Vinegar-based (Optional)
- For a vinegar-forward dressing, omit mayonnaise and whisk together apple cider vinegar, a splash of olive oil, sugar, Dijon, and celery seed.
Serving
- Toss the dressing with shredded cabbage and other desired veggies until evenly coated. Let sit for at least 10–15 minutes.
