The first time I made this coleslaw dressing, it transformed a sad packet of supermarket slaw into something crunchy, tangy, and a little addictive.
It’s one of those simple blends you can whip up in two minutes with pantry staples and still have guests asking for the recipe.
This dressing is a classic balance of creamy mayo, bright apple cider vinegar, and the faint anise-kick of celery seed.
If you like control over sweetness and tang, this is the base you’ll keep coming back to.
Why You’ll Love This Recipe
- Ready in minutes with ingredients most kitchens already have.
- Perfectly balanced: creamy but not cloying, tangy but not sharp.
- Scales easily and plays well with add-ins like carrots, apples, or herbs.
- Keeps its texture without turning watery, so it’s great for make-ahead salads.
The texture is creamy and silky, but light enough to let crunchy cabbage shine through.
The mayo gives body and mouthfeel while the apple cider vinegar cuts through and brightens every bite.
Sugar tames the vinegar edge and lifts savory notes, while celery seed adds that unmistakable coleslaw aroma.
Tossed with shredded cabbage, the dressing clings to each strand for even flavor in every forkful.
"Five stars — I doubled this for a potluck and everyone asked for the recipe. Tangy, creamy, and just the right amount of sweet." — Reader Sarah M.
Key Ingredients
Mayonnaise: The mayo is the backbone of this dressing.
Use a full-fat, good-quality mayonnaise for richness and stability; homemade or a high-quality jarred brand will give you creamier mouthfeel.
If you use an oil-based light mayo, expect a looser texture and less depth.
Apple cider vinegar: This provides the bright, fruity acid that keeps the dressing lively.
Apple cider vinegar is gentler than white vinegar and pairs perfectly with cabbage.
If you prefer a more complex tang, try a mix of apple cider vinegar and a splash of lemon juice.
Sugar: Sugar balances the acidity and enhances the savory flavors.
White granulated sugar dissolves quickly and keeps the dressing clear and glossy.
For a slight caramel note, substitute a bit of honey or maple syrup but reduce quantity slightly.
Celery seed: Celery seed is a small ingredient with a big job.
It gives a classic coleslaw flavor that reminds people of summer picnics and BBQs.
Crush it lightly between your fingers before adding to release more aroma.
Full ingredient list:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt and pepper to taste
- Shredded cabbage or coleslaw mix
Step-by-Step Instructions
Step 1: Combine the base
In a mixing bowl, add 1 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar.
Sprinkle in 1/2 teaspoon celery seed, then season with a pinch of salt and several grinds of black pepper.
Whisk until the mixture is completely smooth and the sugar has dissolved.
Pro Tip: You’ll know it’s ready when the dressing thickens slightly and the surface looks glossy.
Step 2: Prepare the cabbage
If you’re using a whole cabbage, cut it into quarters and remove the core.
Shred thinly with a sharp knife, mandoline, or food processor fitted with a shredding disc.
If using pre-shredded coleslaw mix, give it a quick fluff with your hands to separate the pieces.
Pro Tip: Aim for a variety of textures by combining thin ribbons and a few thicker shreds for crunch contrast.
Step 3: Toss together
Pour the dressing over the shredded cabbage in a large bowl.
Use tongs or two large forks to gently toss until every piece is evenly coated.
Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if you prefer it tangier.
Pro Tip: You’ll know it’s properly tossed when the cabbage glistens but isn’t pooled in dressing.
Step 4: Rest or serve
Serve immediately for the freshest crunch, or cover and refrigerate for 1–2 hours to let the flavors meld.
If refrigerated, stir again before serving and add a tiny splash of vinegar or a pinch of salt if the flavors have dulled.
Pro Tip: If the dressing firms up too much in the fridge, let it sit at room temperature 10 minutes and whisk briefly before tossing.
Expert Tips for Success
- Choose the right mayonnaise: Full-fat mayo yields a silkier texture and better mouthfeel. Avoid low-fat or heavily flavored varieties if you want the classic taste.
- Vinegar balance: Start with 2 tablespoons apple cider vinegar as directed, then taste. If your cabbage is especially sweet, you might prefer a touch more acid. Add in 1/2 teaspoon increments.
- Dissolving sugar: Whisk the sugar well into the mayo and vinegar until dissolved. Grainy sugar can make the dressing slightly gritty; use superfine sugar if you have it.
- Celery seed technique: Toast celery seed lightly in a dry skillet for 20–30 seconds to amplify its aroma before crushing and adding. Do not over-toast or it will taste burnt.
- Salt late: Add a conservative amount of salt initially, then season again after the dressing has rested with the cabbage. Cabbage can absorb salt and soften flavors.
- Texture control: For a thinner dressing, whisk in 1–2 teaspoons of milk or buttermilk. For a thicker, clingier dressing, use a touch more mayo or briefly chill the dressing before tossing.
- Equipment matters: Use a wide shallow bowl for tossing—this gives you room to coat the cabbage evenly without crushing it.
- Timing for make-ahead: Dress the cabbage just before serving if you want maximum crunch. If preparing ahead for parties, dress it 30–60 minutes before and keep chilled.
- Troubleshooting separation: If the dressing weeps after sitting, a quick whisk and small splash of mayonnaise will re-emulsify it. Avoid over-salting, which can cause water release from vegetables.
- Flavor layering: Add fresh herbs (dill, parsley), grated apple, or shredded carrot at the last minute to introduce color and texture without diluting flavor.
Storage & Freezing
Fridge storage: Store leftover dressed coleslaw in an airtight container in the refrigerator for up to 3 days.
After 24 hours, the cabbage will begin to soften, so expect less crunch but maintained flavor.
Undressed cabbage: If you plan to prep ahead, keep shredded cabbage separate from the dressing.
Stored in an airtight container, shredded cabbage will stay crisp in the fridge for 4–5 days.
Freezing: Do not freeze dressed coleslaw.
Mayonnaise-based dressings do not freeze well; freezing causes separation and a broken texture when thawed.
Freezing dressing only: You can technically freeze mayonnaise-based dressing, but it usually separates on thawing.
If you must freeze, use an airtight freezer-safe container and thaw slowly in the refrigerator, then re-emulsify by whisking vigorously or using an immersion blender.
Reheating: Coleslaw is served cold or at room temperature; do not reheat mayonnaise-dressed slaws.
If flavors dull after chilling, stir and add a brightener—an extra teaspoon of apple cider vinegar or a squeeze of lemon juice.
Variations & Substitutions
Creamier buttermilk slaw: Substitute 1/4 cup buttermilk for 1/4 cup of mayonnaise and reduce vinegar to 1 tablespoon for a tangy, tangier dressing.
For a lighter slaw: Replace half the mayonnaise with plain Greek yogurt for tang, protein, and fewer calories.
Vegan swap: Use a vegan mayonnaise and maple syrup in place of sugar for a plant-based version that keeps the same texture.
Sweet-savory twist: Add 1/4 cup grated apple and 2 tablespoons chopped fresh dill for a bright, fruit-forward slaw.
Frequently Asked Questions
Is coleslaw dressing just mayonnaise and vinegar?
Not exactly. The base is mayonnaise and vinegar, but a small amount of sugar, celery seed, salt, and pepper round out the flavor.
These minor additions create balance and complexity beyond simple mayo-and-vinegar.
Can I make this dressing ahead of time?
Yes, you can make the dressing up to 3 days ahead and keep it in a sealed jar in the refrigerator.
Whisk it well before tossing with cabbage and taste for seasoning after it has rested.
How do I keep coleslaw from getting watery?
Salt draws water out of vegetables, so salt lightly before dressing and avoid over-salting.
Toss cabbage and dressing just before serving for maximum crunch. If you must dress early, choose heartier cabbage and refrigerate for a shorter time.
What can I use instead of sugar?
You can substitute honey, maple syrup, or agave in equal or slightly reduced amounts.
Start with 3/4 tablespoon of honey and adjust to taste, remembering liquid sweeteners will slightly thin the dressing.
Can I add other vegetables to this coleslaw?
Absolutely. Shredded carrots, thinly sliced red onion, julienned apple, or fennel all work exceptionally well.
Add delicate or juicy items like apples right before serving to keep textures bright.
Final Thoughts
This coleslaw dressing is a go-to for summer BBQs, weeknight sandwiches, and potluck sides.
It’s fast, flexible, and forgiving—which is why I keep the ingredients on hand.
Please leave a star rating in the recipe card below and pin this dressing to Pinterest for later.
For more dressing ideas try the Coleslaw Dressing Recipe – Love and Lemons, or compare techniques with this Homemade Coleslaw Dressing Recipe | Ask Chef Dennis.
If you enjoy family-tested variations, read the Homemade Coleslaw Dressing | All Things Mamma post for additional approaches.
Internal link placeholder 1: honey lemon dressing
Internal link placeholder 2: spring mix salad with balsamic honey dressing
Internal link placeholder 3: honey lemon dressing variations
Internal link placeholder 4: pairing with spring mix salad
Internal link placeholder 5: light mayo swap tips
Classic Coleslaw Dressing
Ingredients
Dressing Ingredients
- 1 cup mayonnaise Use full-fat, good-quality mayonnaise for richness.
- 2 tablespoons apple cider vinegar Provides bright, fruity acid.
- 1 tablespoon sugar Balances acidity and enhances savoury flavors.
- 1/2 teaspoon celery seed Gives classic coleslaw flavor.
- to taste salt and pepper Add as needed for seasoning.
For the coleslaw
- 4 cups shredded cabbage or coleslaw mix Choose pre-shredded or shred your own.
Instructions
Preparation
- In a mixing bowl, combine the mayonnaise, apple cider vinegar, and sugar. Sprinkle in the celery seed and season with salt and pepper.
- Whisk until smooth and the sugar has dissolved.
Cabbage Preparation
- If using a whole cabbage, cut it into quarters and shred thinly. If using pre-shredded coleslaw mix, fluff it to separate.
Mixing
- Pour the dressing over the shredded cabbage in a large bowl. Toss until every piece is coated.
Serving
- Serve immediately or cover and refrigerate for 1–2 hours to meld flavors.
