The first time I made this creamy coleslaw dressing, I was chasing a sauce that would cling to cabbage without turning soggy.
It’s simple, bright, and balances a little tang with just enough sweetness to keep kids and grown-ups happy.
If you love easy sauces that lift a salad or sandwich, this dressing is a winner—no special equipment, no fuss, and big payoff. If you like other rich, creamy recipes, try my creamy bacon cheddar bagels for another indulgent finish.
Why You’ll Love This Recipe
- Ridiculously simple pantry ingredients you probably already own.
- Creamy texture that clings to shredded cabbage but won’t go watery.
- Versatile: use it on slaws, sandwiches, tacos, or as a dip for raw veggies.
- No mayo-only monotony—apple cider vinegar and Dijon add a bright lift.
This dressing hits a perfect mouthfeel: the mayonnaise gives a silky, full-bodied creaminess while the apple cider vinegar provides a clean, acidic snap. Sugar counters the sharpness and rounds the edges, and Dijon mustard adds a subtle savory bite that keeps the flavor from being one-dimensional. Together the components make a dressing that feels indulgent yet bright, so it complements crunchy coleslaw rather than overpowering it.
"Five stars — I made this for a family BBQ and everyone kept asking for the recipe. Light, tangy, and the perfect balance of sweet — a keeper!" — Reader L.
Key Ingredients
Mayonnaise
Mayonnaise is your base and the reason this dressing is luxuriously creamy. Pick a high-quality mayo—brands with real oil (like olive oil or avocado oil options) give a cleaner taste. If you prefer a less rich result, use an olive oil or light mayo for a thinner, brighter finish.
Apple cider vinegar
This is the acid that brightens the dressing and prevents it from tasting flat. Apple cider vinegar has a fruity tang that pairs well with cabbage and carrots. If you want a milder acid, substitute rice vinegar, but keep the amount the same for balance.
Dijon mustard
Dijon adds a subtle heat and depth without making the dressing spicy. It also helps emulsify the mayo and vinegar, creating a smoother pour. For a punchier flavor, use a coarse or whole-grain mustard; for a milder taste, use classic Dijon.
Sugar
Just a tablespoon of sugar softens the acidity and rounds flavors without making the dressing noticeably sweet. You can substitute honey or maple syrup for a more complex sweetness, but reduce or taste as you go because liquid sweeteners have different intensities.
Full ingredient list:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Measure and assemble
Measure the mayonnaise into a medium mixing bowl. Add the apple cider vinegar, sugar, and Dijon mustard.
Pro Tip: Use a glass or ceramic bowl to avoid any metallic taste. You’ll know the portions are right when the mayo and vinegar sit together before whisking.
Step 2: Whisk until smooth
Whisk the mixture vigorously until it becomes a uniform, slightly glossy emulsion. Keep whisking for 30–60 seconds so the sugar dissolves and the Dijon fully integrates.
Pro Tip: If you have a small handheld whisk, it beats a fork every time for a silky texture. You’ll know it’s ready when the dressing coats the back of a spoon evenly.
Step 3: Season to taste
Taste the dressing and season with salt and freshly ground black pepper. Adjust the sugar or vinegar in small increments to hit the sweet-tang ratio you prefer.
Pro Tip: Salt brings out the flavors, so start with a light pinch and build. If the dressing tastes too sharp, add a tiny more sugar; if too flat, add a splash more vinegar.
Step 4: Dress the coleslaw
Place your coleslaw mix (shredded cabbage, carrots, any add-ins) in a large bowl. Pour the dressing over the slaw and toss gently until every shred is lightly coated.
Pro Tip: Let slaw sit for 10–15 minutes after dressing to mellow and allow flavors to marry. You’ll know it’s ready when the cabbage softens slightly but still has crunch.
Step 5: Adjust and serve
Taste the dressed slaw and adjust salt, pepper, or acidity as needed. Serve immediately or chill for later.
Pro Tip: If making ahead, keep the dressing separate until 30 minutes before serving for the freshest crunch. If you want to use the dressing as a dip or sandwich spread, thin it with a teaspoon of milk or water to loosen.
Expert Tips for Success
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Use room-temperature mayonnaise for the friendliest emulsion. Cold mayo can make whisking take longer and the dressing feel stiffer. Let the mayo sit out 10–15 minutes if you just took it from the fridge.
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Dissolve the sugar completely. If sugar grains remain, the texture will be slightly gritty. Whisk until no graininess remains or dissolve the sugar first in a tablespoon of warm water before adding.
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Freshly grind the black pepper. Pre-ground pepper loses aromatics quickly; a few twists of a grinder release volatile oils that brighten the dressing. Taste after adding to avoid over-pepping.
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Whisk with purpose. A few seconds of mediocre whisking leaves the dressing separated; 30–60 seconds of energetic whisking creates a glossy, stable emulsion. If you’re making a larger batch, try a handheld blender for a quick, consistent result.
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Adjust for cabbage moisture. Different slaw mixes release different amounts of water. If your slaw has a lot of moisture, add the dressing sparingly and toss, adding more only as needed. For very wet slaws, drain excess liquid before dressing.
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Balance acidity and sweetness incrementally. Small adjustments matter. Add vinegar or sugar in ¼-teaspoon increments, tasting between each tweak until you reach a balanced profile.
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Use the right tools. A medium bowl, a flexible whisk, and a sturdy spoon make the process quick and clean. If you prefer, a mason jar with a tight lid allows you to shake the dressing to emulsify and store.
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Pairings and serving tips. This dressing is great with grilled proteins and sandwiches. Try it alongside grilled chicken or kebabs; it’s a bright counterpoint to smoky flavors. For inspiration on creamy meat pairings, check this creamy and flavorful grilled malai boti recipe.
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Scaling advice. To double the recipe, whisk the ingredients together in a larger bowl and taste after mixing; scaling isn’t strictly linear for seasoning, so finish by seasoning to taste rather than only multiplying salt.
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Troubleshooting separation. If the dressing separates, whisk in a teaspoon of warm water or a small extra dab of Dijon to re-emulsify. For stubborn separation, blitz with an immersion blender for a few seconds.
Storage & Freezing
Fridge storage: Store the dressing in an airtight container in the refrigerator for up to one week. Use a clean spoon to portion it out to keep it fresh and avoid contamination.
Label the container with the date you made it. Because the base is mayonnaise and vinegar, safety is good for about seven days when refrigerated properly.
Freezer: Freezing creamy dressings with mayonnaise is not recommended. The emulsion can break and the texture becomes grainy once thawed. If you must freeze, combine the dry ingredients (sugar and Dijon) and freeze them separately, then add mayo and vinegar fresh after thawing.
Reheating: Do not heat mayonnaise-based dressings. If you want a warm slaw-style side, use this dressing on cooled slaw and serve next to hot mains rather than reheating the dressed slaw.
Reviving when chilled: If the dressing thickens too much in the fridge, stir in 1–2 teaspoons of water, milk, or extra vinegar to loosen it, then whisk briskly until smooth.
Variations & Substitutions
Creamier, tangier version: Swap half the mayo for Greek yogurt for tang and protein. This lowers richness slightly and adds a pleasant tang. It also lightens the calorie load without losing creaminess.
Sweet & smoky: Substitute the sugar with 1 tablespoon honey and add ¼ teaspoon smoked paprika for a smoky-sweet twist. This pairs particularly well with barbecue-style slaws and grilled meats.
Vegan swap: Use a vegan mayonnaise to make this dressing plant-based. Taste and adjust the sugar and vinegar slightly, since some vegan mayos have a different acidity profile.
Mustard-forward: Use 2 teaspoons of Dijon and ½ teaspoon whole-grain mustard for a bolder mustard flavor. This variation stands up well to heartier slaw additions like fennel or red onion.
For inspiration on creamy dishes that can complement your coleslaw, see this creamy cheesy zucchini casserole to serve alongside summer plates.
Frequently Asked Questions
Q: Can I make this dressing ahead of time?
A: Yes — you can prepare the dressing up to seven days ahead and store it in a sealed container in the fridge. Keep the dressing and slaw separate if you want crunch to remain fresh; toss the slaw 20–30 minutes before serving for best texture.
Q: Is this dressing gluten-free?
A: The basic ingredients—mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper—are typically gluten-free. Always check labels for any additives or cross-contamination warnings if you require strict gluten-free ingredients.
Q: Can I reduce the calories without losing flavor?
A: Swap half the mayonnaise for plain Greek yogurt or a light mayo to cut calories while retaining creaminess. Boost flavor with a touch more Dijon or a splash more vinegar to maintain brightness.
Q: How do I keep coleslaw from getting soggy?
A: Dress slaw just before serving or keep the dressing separate and toss the slaw shortly before eating. Shredding cabbage thinly and removing excess moisture (patting with paper towels) also helps maintain crunch.
Q: Can I add herbs or other flavorings?
A: Absolutely. Fresh chopped parsley, chives, or dill can add freshness. For an Asian twist, add a teaspoon of sesame oil and ½ teaspoon soy sauce, but adjust the sugar to taste.
Final Thoughts
This creamy coleslaw dressing is one of those small, reliable recipes that elevates an entire meal with minimal effort. Try it once, tweak it to your taste, and it will become your go-to slaw sauce.
Please leave a star rating in the recipe card below and pin this dressing to Pinterest for later. For a video-guided version, see Allrecipes’ Easy Coleslaw Dressing (with Video), or compare techniques at Ask Chef Dennis’ Homemade Coleslaw Dressing.
Creamy Coleslaw Dressing
Ingredients
Dressing Ingredients
- 1 cup mayonnaise Use high-quality mayonnaise for best flavor.
- 2 tablespoons apple cider vinegar Can substitute with rice vinegar for a milder taste.
- 1 tablespoon sugar Can substitute with honey or maple syrup.
- 1 teaspoon Dijon mustard For a bolder flavor, use whole-grain mustard.
- to taste Salt and pepper Freshly ground black pepper is recommended.
Instructions
Preparation
- Measure the mayonnaise into a medium mixing bowl. Add the apple cider vinegar, sugar, and Dijon mustard.
- Whisk the mixture vigorously until it becomes a uniform, slightly glossy emulsion.
- Taste the dressing and season with salt and pepper. Adjust the sugar or vinegar to your preference.
- Place your coleslaw mix in a large bowl, pour the dressing over, and toss gently until coated.
- Let the slaw sit for 10–15 minutes before serving to enhance flavors.
