The first time I made this coleslaw dressing, I mixed it on a whim and watched a bowl of plain cabbage turn into something tangy and comforting in minutes.
It’s a short list of pantry staples that combine into a classic, slightly sweet, properly tangy dressing that works on everything from BBQ plates to weeknight sandwiches.
This recipe is forgiving, quick, and perfect for adjusting to your taste — which is exactly why it becomes a go-to in my kitchen.
I like to serve it with richer mains for contrast, especially with a batch of homemade butter chicken or tucked into a picnic spread.
Why You’ll Love This Recipe
- Ready in under five minutes using pantry staples.
- Balances sweet, tangy, and savory for broad appeal.
- Extremely forgiving — easy to tweak for sugar, tang, or texture.
- Smooth, creamy mouthfeel without overpowering the cabbage.
- Makes enough for a medium family bowl but scales easily.
The texture is creamy and light but not heavy.
Mayonnaise provides silk, while apple cider vinegar cuts through with a bright note.
Sugar softens the acidity and adds the nostalgic sweet edge many people expect from classic coleslaw.
Celery seed gives a subtle herbal, almost anise-like finish that ties the flavors together without stealing the show.
"Made this for a BBQ and everyone asked for the recipe — simple, tangy, and the perfect finish to pulled pork." — reader review ⭐⭐⭐⭐⭐
Key Ingredients
Mayonnaise: The mayo is the backbone of the dressing.
Use a good-quality full-fat brand for creaminess and mouth-coating texture.
If you prefer a lighter option, swap half the mayo for Greek yogurt, but expect a slightly tangier result.
Apple cider vinegar: This provides the bright, acidic lift that keeps the dressing from tasting flat.
Apple cider vinegar has a milder, fruitier edge than white vinegar.
If you want a sharper tang, white wine vinegar works too, but I recommend ACV for its rounded flavor.
Sugar: Sugar softens the acid and adds that classic coleslaw sweetness.
Granulated white sugar dissolves quickly in the mayo mixture.
For a more complex sweetness, try light brown sugar in small amounts to retain the overall balance.
Celery seed: A little goes a long way.
Celery seed contributes an herbal, slightly bitter note that makes the dressing taste more finished and restaurant-like.
If you don’t have celery seed, a pinch of celery salt plus a little extra salt can mimic the flavor, but add salt cautiously.
Full ingredient list:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Gather and measure
Measure one cup of mayonnaise into a medium bowl.
Add two tablespoons of apple cider vinegar, two tablespoons of sugar, and one teaspoon of celery seed.
Having everything pre-measured keeps the process quick and tidy.
Pro Tip: Use a medium bowl that gives you room to whisk without splashing.
Visual cue: You’ll see the sugar glint against the mayo before whisking.
Step 2: Whisk until smooth
Whisk the mixture vigorously until it becomes glossy and fully combined.
Scrape the sides with a rubber spatula to ensure no dry sugar pockets remain.
This step emulsifies the dressing and brings the flavors together.
Pro Tip: A small whisk works better than a fork for getting an even, silky texture.
Visual cue: When the dressing is smooth and uniform, it will form a slow ribbon when you lift the whisk.
Step 3: Season to taste
Add salt and freshly cracked black pepper a little at a time.
Taste and adjust — a pinch of salt can brighten the mayo, and black pepper adds warmth.
Remember, the shredded cabbage and carrots will dilute the dressing slightly, so be bold but thoughtful.
Pro Tip: Season in small increments, tasting after each addition.
Visual cue: The flavors should be balanced; neither too sweet nor too sharp.
Step 4: Toss with shredded vegetables
Place shredded cabbage and carrots in a large bowl.
Pour the dressing over the slaw and toss until all shreds are evenly coated.
Serve immediately for crunch or chill briefly to let flavors meld.
Pro Tip: For a looser slaw, add the dressing just before serving. For a more melded flavor, refrigerate 30–60 minutes.
Visual cue: Each strand of cabbage should glisten with a thin layer of dressing, not be swimming in it.
Expert Tips for Success
- Temperature matters: Use mayo at refrigerator temperature. Cold mayo emulsifies and stays thick, while warm ingredients can break the texture. Keep your shredded cabbage chilled until the last minute.
- Whisking technique: Use brisk, steady strokes to fully integrate sugar into the mayo. A hand whisk gives you better control than an electric mixer for small batches.
- Adjusting sweetness: If the dressing tastes too tangy, add sugar 1/2 teaspoon at a time. Taste after each addition. Don’t over-sweeten; the goal is balance.
- Balancing acidity: If the dressing seems too sharp with ACV, a teaspoon of mayonnaise or a small splash of neutral oil will mellow it. Conversely, a few drops more vinegar will brighten a flat batch.
- Celery seed timing: If using whole celery seeds, toast them briefly in a dry pan for 20–30 seconds to amplify aroma before adding. Crushed celery seed releases more oil and flavor quickly.
- Salt strategy: Add salt gradually. Remember that salted mayonnaise or pre-salted cabbage can push a dressing over the edge. Taste against a spoonful of shredded cabbage to get the right seasoning.
- Equipment tip: Use a bowl with a slightly tapered rim when whisking; it helps trap the ingredients and prevents splatter.
- Make-ahead notes: The dressing holds for a few days in the fridge and often tastes better after an hour of resting when flavors marry. If you plan to make the entire coleslaw ahead, dress it shortly before serving to preserve crispness.
- Pairings: This dressing is a perfect foil for rich mains like pulled pork or fried chicken. It’s also a great sauce for a sandwich slaw or as a potato salad binder in a pinch. If you want a fuller meal idea, try combining with an easy homemade chicken pot pie casserole as a contrasting side.
Storage & Freezing
Refrigerator storage: Store leftover dressing in an airtight container for up to 5 days.
Keep it chilled and labeled with the date.
If making dressed coleslaw, consume within 24–48 hours for best texture.
Freezing: I do not recommend freezing mayonnaise-based dressings.
Freezing breaks the emulsion and leads to separation and a grainy texture when thawed.
If you must freeze, freeze only undressed vegetables and make a fresh dressing when ready.
Thawing & reheating: Thawing is simple because you should not heat this dressing.
If separation occurs after refrigeration, re-emulsify by whisking vigorouly or blitzing briefly with an immersion blender.
Add a teaspoon of cold water or a splash of fresh vinegar if it seems too thick after re-emulsifying.
Variations & Substitutions
Green goddess twist: Swap half the mayo for an equal part sour cream and stir in chopped fresh dill and chives.
The dressing becomes herbaceous and tangy, great with a light cabbage mix.
Mustard kick: Add one teaspoon of Dijon mustard and reduce sugar by a teaspoon.
This gives the dressing a tangy backbone and a slight bite that pairs well with beefier proteins.
Vegan swap: Use vegan mayo and replace sugar with maple syrup if you want a plant-based version.
Check salt levels carefully because some vegan mayonnaises vary in seasoning.
Tangy honey balance: Replace sugar with honey for a floral note.
This balances the acidity differently and gives a softer sweetness that sings with grilled foods.
For crunchy cole: Fold in thinly sliced green onions or finely chopped apple for texture and contrast.
These additions make the slaw more interesting at summer gatherings and potlucks.
Also, if you like pickled flavors, try a pairing idea from my pantry tips on how to make pickles from cucumbers for a tangy side.
Frequently Asked Questions
What makes this different from store-bought coleslaw dressings?
This homemade version uses simple, recognizable ingredients with fresh seasoning control.
You can adjust acid and sweetness to your exact preference, unlike many store bottles that are one-note.
Can I use lemon juice instead of apple cider vinegar?
Yes. Lemon juice gives a brighter, citrusy acidity.
Start with half the amount and taste, as lemon can be more assertive.
How long can dressed coleslaw sit out at a picnic?
Limit mayo-based coleslaw to two hours at room temperature.
If the weather is hotter than 90°F (32°C), reduce that to one hour for food safety.
Can I make this dressing ahead of time?
Absolutely. The dressing can be made up to five days ahead and stored in the fridge.
For maximum crunch, dress the cabbage right before serving.
What adjustments should I make for less sugar?
Reduce sugar to 1 tablespoon and taste.
If you need to cut sugar further, add a tiny pinch of salt to bolster perceived sweetness and a splash more vinegar to maintain brightness.
Final Thoughts
This coleslaw dressing is one of those small recipes that does a lot of work for how little effort it takes.
Make a double batch to keep on hand for sandwiches, salads, and quick side dishes.
Please leave a star rating in the recipe card below and pin this to Pinterest if you found it helpful.
Conclusion
If you like a visual walk-through, compare methods with the recipe video on Easy Coleslaw Dressing Recipe (with Video) – Allrecipes.
For additional homemade variations and serving ideas, I also recommend checking the detailed guide at Easy Homemade Coleslaw Recipe | Ask Chef Dennis.
If you want another home cook’s spin on a simple dressing, have a look at the tips on Homemade Coleslaw Dressing | All Things Mamma.
Coleslaw Dressing
Ingredients
For the Dressing
- 1 cup mayonnaise Use a good-quality full-fat brand for creaminess.
- 2 tablespoons apple cider vinegar Can substitute with white wine vinegar for a sharper taste.
- 2 tablespoons sugar Granulated white or light brown sugar works well.
- 1 teaspoon celery seed Contributes subtle herbal notes.
- Salt and pepper to taste Season gradually, tasting as you go.
Instructions
Preparation
- Measure one cup of mayonnaise into a medium bowl.
- Add two tablespoons of apple cider vinegar, two tablespoons of sugar, and one teaspoon of celery seed.
- Whisk the mixture vigorously until it becomes glossy and fully combined.
- Add salt and freshly cracked black pepper a little at a time. Taste and adjust.
- Place shredded cabbage and carrots in a large bowl.
- Pour the dressing over the slaw and toss until all shreds are evenly coated.
