The first time I made this coleslaw dressing I thought it would be boring—just mayo and vinegar.
A quick whisk changed my mind: bright, creamy, and perfectly balanced between sweet and tangy.
It’s the kind of sauce that melts into shredded cabbage and carrots but still keeps its own personality.
This recipe is fast, uses pantry staples, and plays well with both backyard BBQs and weekday lunches.
If you want a simple base that you can tweak, this is the one I reach for every week.
If you prefer lighter citrus notes, try my honey-lemon dressing for a brighter twist.
Why You’ll Love This Recipe
- Ready in under 5 minutes of prep time.
- Uses pantry ingredients you likely already have.
- Balanced sweet-tart flavor with a subtle herbaceous backbone from celery seed.
- Silky texture that clings to shredded vegetables without being gloppy.
- Very forgiving — easy to tweak for personal taste.
Texture-wise, this dressing is creamy but light.
Mayonnaise gives body, while apple cider vinegar thins it just enough so it soaks into shredded cabbage and carrot ribbons.
Sugar softens the acidity and creates a gentle gloss, and celery seed punctuates each bite with a faint aromatic crunch.
“I doubled the batch for a picnic and it went faster than the hotdogs. Perfect tang and not too sweet—everyone wanted the recipe.” — 5★ reader review
Key Ingredients
Mayonnaise
Mayonnaise is the backbone of this dressing and provides the creaminess that coats each shred of cabbage.
Pick a full-flavor mayonnaise (Hellmann’s/Best Foods or an artisan brand) if you want a classic, rich mouthfeel.
If you’re using a lighter mayo, taste and adjust the sugar and vinegar to keep balance.
Apple cider vinegar
Apple cider vinegar gives the dressing a rounded, fruity acidity that pairs beautifully with cabbage.
It’s milder than white vinegar and won’t flatten the mayonnaise.
If you prefer a different acid profile, try a splash of white wine vinegar or see how it plays with a vinaigrette in my spring mix salad with balsamic honey dressing for ideas.
Granulated sugar
Sugar tempers the sharpness of the vinegar and helps the dressing sit smoothly on the vegetables.
Granulated sugar dissolves quickly during whisking; if you like, swap to honey or maple for a floral note and slightly different sweetness.
Start with the listed amount and increase a teaspoon at a time to avoid over-sweetening.
Celery seed
Celery seed is the quiet hero here — it adds a celery-like aroma without the wateriness of fresh stalks.
One teaspoon is all you need to achieve that classic coleslaw flavor.
If you can find toasted celery seed at a specialty shop, toasting lightly in a dry pan before adding will deepen the flavor.
Full ingredient list:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Combine the base
Add 1 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon granulated sugar to a medium mixing bowl.
Whisk briskly until the mixture is smooth and slightly airy.
Pro Tip: Whisk in one direction for 20–30 seconds; the dressing should transform from grainy to glossy.
Step 2: Season and build flavor
Add 1 teaspoon celery seed and a generous pinch of salt and freshly ground black pepper.
Whisk again until everything is evenly distributed and the celery seed is suspended throughout.
Pro Tip: Use freshly cracked black pepper for brighter aroma; a microplane of lemon zest here can lift the dressing for a summery twist.
Step 3: Taste and adjust
Taste a small spoonful and adjust sweetness or acidity as needed.
If it’s too tart, add sugar 1/2 teaspoon at a time. If it’s too sweet, add a splash more vinegar.
Pro Tip: Cold cabbage dulls flavor slightly, so adjust with the intention of the final chilled result.
Step 4: Rest in the fridge
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Chilling allows the vinegar and sugar to balance, and the celery seed to infuse fully.
Pro Tip: If you’re short on time, a 10–15 minute chill still improves the dressing, but 30–60 minutes is ideal.
Step 5: Toss with shredded vegetables and serve
Place shredded cabbage and carrots in a large bowl and pour the chilled dressing over them.
Toss gently with tongs or two forks until every piece is lightly coated.
Pro Tip: For best texture, toss right before serving so the slaw stays crisp; if you must make ahead, toss and then briefly re-fluff before plating.
Expert Tips for Success
- Temperature matters: Use chilled mayonnaise and keep the dressing cold while resting.
Cold dressing clings better and maintains a fresh mouthfeel. - Whisk technique: A vigorous whisk incorporates air and smooths sugar grains.
If you prefer, use a small immersion blender for an ultra-smooth emulsion. - Balance flavors intentionally: Since cabbage and carrots are bland carriers, season the dressing slightly stronger than you think you need.
Chilling mutes flavors by a small but noticeable degree. - Salt wisely: Start with 1/4 teaspoon kosher salt, mix, then taste after chilling.
Different mayonnaises and vinegars require different salt levels. - Sugar alternatives: If you swap granulated sugar for honey or maple, reduce the amount slightly and taste as you go.
These liquid sweeteners add flavor as well as sweetness. - Make it extra creamy: For a tangier, creamier spin, stir in 2 tablespoons sour cream or Greek yogurt.
This creates a slightly tangier profile and adds protein for a heartier slaw. - Spice it up: A pinch of cayenne or a dash of hot sauce wakes up the dressing without changing texture.
Add slowly and taste between additions. - Equipment: Use a medium non-reactive bowl and a sturdy whisk.
Avoid metal bowls if you plan to let it rest for hours and your vinegar is very acidic. - Visual cue: You’ll know the dressing is ready when it’s smooth, glossy, and coats the back of a spoon without running off immediately.
If it separates, re-whisk or briefly blend to re-emulsify. - Pairing tip: This dressing is classic with shredded green or purple cabbage and carrots but also pairs well with apple slaw, pulled pork sandwiches, or as a sauce on fish tacos.
If you enjoy a sweeter vinaigrette instead, compare flavor profiles with my honey-lemon dressing for summer salads.
Storage & Freezing
Fridge storage: Transfer the dressing to an airtight container and refrigerate up to 5 days.
Always label with the date so you know freshness at a glance.
Separation is natural: If the dressing separates slightly after refrigeration, whisk or shake vigorously to recombine.
A quick stir before serving brings back the original texture.
Freezing: I don’t recommend freezing mayonnaise-based dressings because the emulsion can break and the texture becomes grainy.
If you must freeze, use a freezer-safe container, leave headspace, and plan to use thawed dressing in cooked dishes where texture is less critical.
Thawing and reheating: Thaw frozen dressing in the refrigerator overnight.
After thawing, whisk vigorously to attempt to re-emulsify.
Serve cold; do not heat mayonnaise-based dressings as they may break down and become oily.
Leftovers with slaw: If you’ve tossed vegetables into the dressing, keep them refrigerated and consume within 2–3 days for best texture.
The slaw will continue to soften over time as the dressing draws moisture out of the vegetables.
Variations & Substitutions
Tangy yogurt swap: Replace half the mayonnaise with plain Greek yogurt for a tangier, protein-packed dressing.
It reduces calories and gives a pleasant tart edge.
Dairy-free option: Use full-fat vegan mayonnaise to keep creaminess without dairy.
Adjust salt and sugar to taste since some vegan mayos are milder.
Mustard-forward: Add 1 teaspoon Dijon mustard for a piquant, sharp note that cuts through richer mains.
Dijon also stabilizes the emulsion.
Herbed slaw: Fold in 1 tablespoon finely chopped fresh dill or parsley when you toss the slaw for fresh herbal brightness.
This works nicely with seafood or lemon-forward mains.
Sweetness swaps: Replace granulated sugar with honey, agave, or maple syrup in equal parts.
Adjust down by a teaspoon at a time to avoid cloying sweetness and consider the flavor the substitute will add.
Spicy kick: Stir in 1/2 teaspoon horseradish or a few dashes of hot sauce for a lively finish.
This version plays well with smoked meats.
For lighter texture: Use half mayonnaise and half buttermilk for pourable dressing ideal for coleslaw served with grilled fish.
Frequently Asked Questions
What makes a good coleslaw dressing?
A good coleslaw dressing balances fat, acid, and sweetness.
Mayonnaise provides fat and smoothness, vinegar supplies the acid to brighten, and sugar tempers the sharpness.
Tiny seasoning elements like celery seed and pepper distinguish a homemade dressing from store-bought.
Can I use lemon juice instead of apple cider vinegar?
Yes, fresh lemon juice works but it will change the flavor profile.
Lemon gives a brighter, citrus edge while apple cider vinegar is fruitier and gentler.
Start with the same amount and adjust to taste.
How long will homemade coleslaw dressing last?
Stored in an airtight container in the refrigerator, this dressing will keep for up to 5 days.
If the dressing appears separated or smells off, discard it.
Always use clean utensils to avoid contamination.
Is it safe to make this dressing ahead for a party?
Yes. Make the dressing up to 24 hours before serving and chill it.
If you toss it with cabbage earlier, expect the slaw to soften over time; for maximum crunch, dress the vegetables just before serving.
Can I make this recipe without sugar?
Absolutely. You can omit the sugar or replace it with a natural sweetener like honey or maple syrup.
Keep in mind sugar also affects mouthfeel slightly, so taste and balance with vinegar or a pinch more salt if needed.
Final Thoughts
This coleslaw dressing is reliable, adaptable, and quick to make.
It’s a foundational recipe that rewards small tweaks and holds up well across meals.
Please leave a star rating in the recipe card below and pin this to Pinterest if you found it useful.
For more dressing ideas, check these resources: Coleslaw Dressing Recipe – Love and Lemons, Homemade Coleslaw Dressing Recipe | Ask Chef Dennis, and Homemade Coleslaw Dressing | All Things Mamma.
Creamy Coleslaw Dressing
Ingredients
Dressing Base
- 1 cup mayonnaise Full-flavor mayonnaise for best results.
- 2 tablespoons apple cider vinegar Provides fruity acidity.
- 1 tablespoon granulated sugar Adjusts sweetness and balances acidity.
Seasonings
- 1 teaspoon celery seed Adds flavor and texture.
- to taste salt Use kosher salt for seasoning.
- to taste black pepper Freshly cracked for better aroma.
Instructions
Preparation
- In a medium mixing bowl, combine mayonnaise, apple cider vinegar, and granulated sugar. Whisk until smooth and slightly airy.
- Add celery seed, salt, and black pepper. Whisk until well combined.
- Taste and adjust sweetness or acidity as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Toss the chilled dressing with shredded cabbage and carrots right before serving.
