The first time I made this coleslaw dressing I doubled it for a backyard cookout and still ran out before the burgers cooled.
It’s one of those fail-proof, pantry-friendly mixes that brightens crunchy cabbage and carrots without overpowering them.
This dressing is tangy, lightly sweet, and silky—an everyday classic that’s surprisingly adaptable.
Why You’ll Love This Recipe
- Ready in less than five minutes.
- Uses pantry staples you likely already have.
- Balances tang, sweet, and peppery heat for broad appeal.
- Keeps well, so you can make ahead for meal prep.
- Works with every slaw base from shredded cabbage to broccoli slaw.
The texture is smooth and coating without being heavy. The mayonnaise gives body and creaminess that clings to shredded vegetables. Apple cider vinegar cuts through that richness and lifts the flavors, while sugar rounds the edges and black pepper adds a soft, warm bite. Together the blend yields a silky dressing that highlights the fresh crunch of the slaw rather than masking it.
“This dressing transformed my weeknight slaw—simple, bright, and my whole family loved it. Five stars!” — Rachel, reader
Key Ingredients
Mayonnaise: Mayonnaise is the emulsified base and the reason the dressing clings to every flake of cabbage. Use a good-quality mayo—if you like a tangier base, try a jar made with cage-free eggs or light olive oil. Brands vary in salt and acidity, so taste as you go.
Apple cider vinegar: This is the acid that brightens the dressing. Its apple notes are gentler than white vinegar and pair well with raw vegetables. If you want a subtler tang, start with 1 tablespoon and increase to taste.
Sugar: Sugar softens the sharp edge of the vinegar and balances the fat in the mayo. Granulated white sugar works fine, but for a touch of complexity try caster sugar or even a teaspoon of honey if you prefer a more floral sweetness.
Black pepper: Freshly cracked black pepper adds warmth and a slight bite that stops the dressing from tasting flat. Pre-ground pepper works, but freshly cracked will significantly improve aroma and texture.
Full ingredient list:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
Step-by-Step Instructions
Step 1: Measure and prepare
Gather your ingredients and place them in a medium mixing bowl. Using a bowl that gives you room to whisk prevents messes and lets you feel the dressing thicken as you mix.
Pro Tip: Use a glass or stainless steel bowl so you can see the dressing’s texture clearly. You’ll know it’s ready when the surface looks glossy and the sugar is fully dissolved.
Step 2: Whisk until smooth
Add 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, and 1/2 teaspoon black pepper to the bowl. Whisk briskly with a fork or small whisk until the mixture is completely smooth and no sugar grains are visible.
Pro Tip: A small handheld whisk or fork works better than a spoon for emulsification. You’ll know it’s emulsified when the dressing thickens slightly and becomes homogenous.
Step 3: Taste and adjust
Taste the dressing and adjust seasoning. Add a pinch more sugar if it’s too tart, another splash of vinegar if it needs brightness, or a dash more pepper if it lacks bite.
Pro Tip: Taste after a quick 30-second rest—flavors settle and will taste different once the sugar dissolves. If you plan to toss with a very robust slaw, err on the side of slightly higher acidity.
Step 4: Toss with your slaw
Place your shredded cabbage, carrots, or mixed slaw in a large bowl. Add the dressing a little at a time, tossing until the vegetables are evenly coated. Use only as much dressing as needed to coat—start with half, toss, then add more.
Pro Tip: You’ll know it’s ready when every strand of cabbage is glossy but not swimming in dressing. If the slaw seems dry after 10 minutes, add a touch more dressing and toss again.
Expert Tips for Success
- Use room-temperature mayo. Cold mayo straight from the fridge can make the dressing seem stiff. Let the jar sit out for 10–15 minutes if you want the smoothest emulsion.
- Dissolve the sugar fully. If you taste grit, whisk longer or dissolve the sugar first in the vinegar. This small step yields a silkier mouthfeel.
- Freshly cracked pepper matters. Pre-ground pepper loses aroma. Crack whole peppercorns for a brighter, more aromatic finish.
- Adjust acidity to match your slaw. Denser, earthier slaws (like Brussels sprouts or broccoli) can handle more vinegar; delicate greens prefer less.
- Make it ahead. The flavors meld after a few hours—plan ahead for parties. Keep the dressing refrigerated in an airtight container for up to 5 days.
- Emulsify with a fork or small whisk. Overworking with a blender can thin the mayo. A few brisk strokes by hand give control and retain texture.
- Scale confidently. Want to double? Use exactly double the ingredients. Mayo stabilizes the emulsion so scaling is forgiving.
- Salt at the finish. Since mayonnaise often contains salt, taste before adding extra. Add salt sparingly and increase in small increments.
- Use citrus for a lift. If you want brightness without more vinegar, add a teaspoon of lemon juice instead of additional cider vinegar.
- Consider texture when tossing. If your slaw is finely shredded, toss gently. Coarsely shredded vegetables need more vigorous tossing to coat evenly.
Storage & Freezing
Fridge: Store the dressing in an airtight container in the refrigerator for up to 5 days. A small mason jar works well and lets you shake the dressing to re-emulsify before use.
Freezer: I don’t recommend freezing mayonnaise-based dressings. The emulsion can break and separation will occur when thawed. Texturally this dressing will not recover well after freezing.
Reheating / Re-emulsifying: Warm the dressing slightly at room temperature for 10–15 minutes if it’s too stiff out of the fridge. If separation occurs, whisk vigorously or use an immersion blender for 10–20 seconds to bring it back together. If that fails, add a teaspoon of warm water and whisk to reincorporate.
Variations & Substitutions
Classic creamy slaw dressing: Keep the base recipe but add 1 teaspoon Dijon mustard for a mustardy lift. The mustard helps stabilize the emulsion and adds savory depth.
Lower-fat version: Replace half the mayonnaise with Greek yogurt for tang and lighter texture. This yields a tarter, protein-rich dressing that still clings well.
Vegan swap: Use vegan mayonnaise in place of regular mayo for a dairy-free, egg-free alternative. Ensure the vinegar is vegan-friendly (most are).
Sweet-and-spicy twist: Stir in 1 teaspoon sriracha or your favorite hot sauce and an extra 1/2 teaspoon sugar. This yields a balanced sweet-heat profile that pairs great with pulled pork.
Herbed version: Add 1 tablespoon finely chopped fresh dill or chives for brightness. Fresh herbs transform the dressing into a more herbaceous companion for lighter slaws.
Frequently Asked Questions
Q: Can I use lemon juice instead of apple cider vinegar?
A: Yes. Lemon juice is a great substitute and adds a citrusy brightness. Start with the same amount—2 tablespoons—and adjust to taste. Lemon gives a fresher, less rounded acid than apple cider vinegar.
Q: How long will this dressing last in the refrigerator?
A: When stored in an airtight container, it will keep for up to 5 days. Always use a clean spoon to avoid introducing bacteria and give it a sniff before using—if it smells off, discard.
Q: Can I make this without sugar?
A: Absolutely. If you prefer unsweetened dressings, omit the sugar or replace it with a sugar substitute to taste. Keep in mind sugar balances the acid and fat, so you might want to add a tiny pinch of salt to round the flavors.
Q: Will this dressing separate if left on slaw overnight?
A: Some separation is possible, especially if the slaw releases water. Toss the slaw again before serving and if needed stir in a teaspoon of mayo to re-coat. For best texture, toss the slaw close to serving time.
Q: Can I add onion or celery seed?
A: Yes—both are classic accompaniments. Add 1–2 teaspoons of finely minced onion or a pinch (1/4 to 1/2 teaspoon) of celery seed for an extra flavor dimension.
Final Thoughts
This coleslaw dressing is one of those tiny kitchen cheats that elevates simple shredded vegetables into something memorable. It’s quick, flexible, and forgiving—perfect for weeknights and crowd-pleasing gatherings.
Please leave a star rating in the recipe card below and pin this recipe to your Pinterest board for easy access.
Conclusion
For readers who like to compare techniques, a similar take with useful commentary can be found at a Coleslaw Dressing Recipe on Love and Lemons.
If you prefer a chef’s step-by-step guide, check out Homemade Coleslaw Dressing Recipe by Ask Chef Dennis for additional tips.
For a homestyle variation with measurements you can adapt, see Homemade Coleslaw Dressing at All Things Mamma.
Internal Link Record: honey-lemon dressing recipe | spring mix salad with balsamic honey dressing
I often pair this coleslaw dressing with a honey-lemon vinaigrette for lighter salads like my honey lemon dressing recipe.
For serving ideas, try tossing this coleslaw with mixed greens served alongside a spring mix salad with balsamic-honey dressing.
If you want a creamy and tangy combo, I sometimes alternate between this dressing and my honey lemon dressing recipe depending on how heavy I want the salad to feel.
When feeding a crowd, I make a batch of this dressing and a lighter vinaigrette, such as this spring mix salad with balsamic-honey dressing, so guests can choose.
For a weekend picnic I’ll stash the dressing in a small jar and bring a second dressing like my honey lemon dressing recipe to offer two flavor options.
Coleslaw Dressing
Ingredients
Dressing Ingredients
- 1 cup mayonnaise Use good-quality mayonnaise for best results.
- 2 tablespoons apple cider vinegar Start with 1 tablespoon if you prefer subtler tang.
- 1 tablespoon sugar Adjust sweetness to taste, can substitute with honey.
- 1/2 teaspoon black pepper Freshly cracked is preferred for better flavor.
Instructions
Preparation
- Gather your ingredients and place them in a medium mixing bowl.
- Use a glass or stainless steel bowl to see the dressing’s texture as you mix.
Mixing
- Add the mayonnaise, apple cider vinegar, sugar, and black pepper to the bowl.
- Whisk briskly until completely smooth and no sugar grains are visible.
Adjust Seasoning
- Taste the dressing and adjust seasoning if necessary.
- Add more sugar for sweetness, vinegar for tanginess, or pepper for bite as needed.
Tossing with Slaw
- Place your shredded cabbage, carrots, or mixed slaw in a large bowl.
- Add the dressing gradually, tossing until the vegetables are evenly coated.
