The first time I made this coleslaw dressing from scratch I ditched the store-bought version for good.
It’s one of those simple mixes that lifts a bowl of shredded cabbage into something bright and moreish.
This recipe is fast, forgiving, and perfect for weeknight BBQs or a last-minute picnic side.
I usually whisk it up while the grill warms, and it keeps beautifully in the fridge for a few days.
If you want a sweet finish to the meal, I love pairing this slaw with rich desserts like best homemade red velvet brownies.
Why You’ll Love This Recipe
- Ready in under five minutes with common pantry staples.
- Balances tang, sweetness, and creaminess without overwhelming the salad.
- Ultra-versatile: works on shredded cabbage, carrot slaw, or as a sandwich spread.
- No special equipment needed—just a bowl and a whisk.
The texture is silky and clingy—thin enough to coat every shred of cabbage but thick enough to stay put.
Taste-wise, the apple cider vinegar gives a bright snap, sugar rounds the edges, and Dijon adds a subtle savory lift.
Together the flavors feel balanced: tang up front, a gentle sweetness, and a subtle mustard warmth that lingers.
“Made this in 3 minutes and my family devoured it. Perfect balance—fresh and tangy. Five stars!” — reader review
Key Ingredients
Mayonnaise: Mayonnaise is the backbone here; it provides the creamy body and mouthfeel that makes coleslaw feel indulgent. Choose a full-fat mayonnaise for the best texture—brands like Hellmann’s (Best Foods) or a good homemade mayo give richer results.
Apple cider vinegar: This vinegar brings brightness and acidity that cuts through the mayo’s richness. Use unfiltered apple cider vinegar if you want a slightly fruitier note, or a milder white wine vinegar if you prefer a cleaner tang.
Dijon mustard: Dijon is small but mighty in this recipe. It adds depth and a gentle heat without tasting overtly mustardy. Maille and Grey Poupon are classic choices; if yours is extra sharp, use a touch less.
Sugar: The tablespoon of sugar tames the vinegar and rounds the dressing into a smooth, balanced flavor. White granulated sugar dissolves quickly; you can substitute honey or maple syrup, but adjust to taste.
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 combine your base
Place 1 cup mayonnaise into a medium mixing bowl.
Add 2 tablespoons apple cider vinegar directly over the mayo so the acid begins to cut through and loosen the texture.
Pro Tip: Use a glass or stainless bowl so you can see the dressing, and a small rubber spatula to scrape the mayo cleanly into the bowl.
Step 2: Add sugar and Dijon
Sprinkle in 1 tablespoon sugar and add 1 teaspoon Dijon mustard.
These two ingredients do the heavy lifting on flavor balance—don’t skip the mustard even if it’s just a teaspoon.
Pro Tip: If your Dijon is very sharp, stir it into the vinegar first to mellow the punch before adding to the mayo.
Step 3: Whisk until smooth
Use a small whisk to vigorously combine the mixture until smooth and homogenous.
You’re aiming for a slightly glossy, pourable dressing that clings to a spoon.
Pro Tip: Tilt the bowl and whisk in a circular motion to incorporate air and break up the mayo for a lighter texture. You’ll know it’s ready when there are no streaks of vinegar and the dressing looks uniform.
Step 4: Season to taste
Season with salt and fresh black pepper one small pinch at a time, tasting as you go.
A final taste should be bright and balanced—not too vinegary, not too sweet.
Pro Tip: Use flaky sea salt for the finishing touch and freshly cracked pepper for depth. If you’re prepping for kids, start lighter on pepper and add more for adult servings.
Step 5: Serve or chill
Toss immediately with shredded cabbage, or cover and refrigerate until needed.
Chilling for 20–30 minutes lets the flavors marry and the sugar dissolve fully.
Pro Tip: The dressing will thicken slightly after refrigeration. If it becomes too firm, stir in a teaspoon or two of apple cider vinegar or a splash of milk to loosen it.
Expert Tips for Success
- Temperature matters: Work with ingredients exactly as stated—cold mayo from the fridge yields a creamier mouthfeel than room temperature mayo.
- Whisk technique: A small balloon whisk traps just enough air to lighten the dressing; over-beating won’t ruin it but keep the motion brisk and confident.
- Dissolve sugar fully: If you taste any graininess, keep whisking. For extra speed, dissolve the sugar in the vinegar first to guarantee smoothness.
- Salt incrementally: Salt flavors the entire dressing; add small amounts and taste. Remember that salt’s perception increases as the dressing chills.
- Adjust consistency: If your cabbage is very dry, make the dressing slightly thinner by adding a teaspoon of milk or water. If it’s going onto sandwiches, keep it a bit thicker so it doesn’t make bread soggy.
- Make-ahead logic: The flavor develops after a few hours. If you make it the night before, give it a quick stir and taste before serving to adjust acidity or salt.
- Equipment tip: Use a microplane to grate a tiny bit of fresh horseradish or garlic into the dressing for a professional lift—start with the smallest amount to avoid overpowering the slaw.
- Pairing advice: This dressing plays nicely with rich mains—try it alongside my favorite homemade butter chicken for contrast.
Storage & Freezing
Fridge storage: Store the coleslaw dressing in an airtight container for up to 5 days.
A mason jar with a tight lid works best—shake before each use to re-emulsify if separation occurs.
Refrigeration tips: Keep the dressing chilled below 40°F (4°C). Label the jar with the date to avoid guesswork.
If the dressing separates slightly, a quick whisk or a vigorous shake in a jar brings it back together.
Freezing: I don’t recommend freezing mayonnaise-based dressings.
Freezing breaks the emulsion and causes a watery, grainy texture when thawed that is hard to repair.
If you must freeze: Freeze only in an airtight, shallow container for no more than one month.
Thaw slowly in the refrigerator and vigorously whisk to attempt re-emulsification, but expect a loss of creaminess.
Reheating: Do not reheat this dressing.
Mayonnaise-based dressings are best served cold or at room temperature, and reheating can separate and change texture.
Variations & Substitutions
Tang-forward slaw: Swap 1 tablespoon of apple cider vinegar for lemon juice and add 1 teaspoon of honey for a fresh citrus lift.
This bright version pairs well with fish tacos or grilled shrimp and gives a fresher top note.
Creamy-but-lighter: Replace half the mayonnaise with plain Greek yogurt to reduce fat and add tangy dairy richness.
Greek yogurt also improves protein content and helps the dressing stand up to heartier vegetables.
Vegan swap: Use vegan mayonnaise and replace sugar with maple syrup if you want a plant-based dressing.
Use a little extra Dijon if the vegan mayo is milder than traditional brands.
Pickle-accented slaw: Fold in finely chopped kosher dill pickles and a teaspoon of the pickle brine for a crunchy, briny hit.
Try this variation with my quick pickles tutorial at easy homemade pickles for a full DIY experience.
Frequently Asked Questions
Q: Can I make this dressing ahead of time?
A: Yes. Make it up to 3–5 days ahead and store in a sealed jar in the fridge. Flavors meld over time and often taste better after a few hours. Whisk or shake before serving to reincorporate any separation.
Q: Is this dressing safe for people with egg allergies?
A: Traditional mayonnaise contains eggs, so this version is not safe for those with egg allergies. Use a commercial egg-free vegan mayo to mimic the texture and flavor while keeping it allergen-safe.
Q: How do I prevent my slaw from becoming soggy?
A: Salt the shredded cabbage lightly and let it sit for 10–15 minutes to draw out a little moisture, then drain and pat dry before tossing with the dressing. This keeps the slaw crisp and prevents dilution of the dressing.
Q: Can I use other vinegars?
A: Absolutely. White wine vinegar or rice vinegar are mild alternatives. Use the same amount but taste and adjust sugar as needed for balance.
Q: How can I make the dressing thicker or thinner?
A: For thicker dressing, use full-fat mayo and reduce vinegar by a teaspoon. For a thinner dressing, whisk in extra vinegar, a splash of milk, or a tablespoon of water until you reach the desired pourability.
Final Thoughts
This homemade coleslaw dressing is fast, flexible, and reliably balanced—perfect when you want simple flavor without fuss.
If you liked the recipe, please leave a star rating in the recipe card below or pin this to Pinterest for later.
Conclusion
If you want another classic perspective on coleslaw dressing, see the helpful video-guided version at Easy Coleslaw Dressing Recipe (with Video) – Allrecipes.
For a slightly different homemade take and serving ideas, check out this approachable recipe at Easy Homemade Coleslaw Recipe | Ask Chef Dennis.
Coleslaw Dressing
Ingredients
For the dressing
- 1 cup mayonnaise Use full-fat mayonnaise for best texture.
- 2 tablespoons apple cider vinegar Unfiltered apple cider vinegar gives a fruity note.
- 1 tablespoon sugar Can substitute with honey or maple syrup.
- 1 teaspoon Dijon mustard Adds depth and gentle heat.
- to taste Salt and pepper Adjust to enhance flavor.
Instructions
Preparation
- Place 1 cup mayonnaise into a medium mixing bowl.
- Add 2 tablespoons apple cider vinegar directly over the mayo.
- Sprinkle in 1 tablespoon sugar and add 1 teaspoon Dijon mustard.
- Use a small whisk to vigorously combine the mixture until smooth and homogenous.
- Season with salt and fresh black pepper, tasting as you go.
- Toss immediately with shredded cabbage, or cover and refrigerate until needed.
