The first time I made this dressing I wiped out a bowl of slaw before it even touched the plate.
It’s the kind of creamy, tangy coleslaw dressing that makes simple shredded cabbage feel like a side worth writing home about.
This version — Marie’s Coleslaw Dressing — is a tiny ingredient list with a big personality and it’s forgiving enough for weeknight meals or backyard barbecues.
Pair it with quick proteins for an easy dinner boost; it’s especially good alongside an air-fryer chicken sausage and veggies dinner for an instant meal upgrade.
Make it once and you’ll see why it’s a pantry staple in my kitchen.
Why You’ll Love This Recipe
- Creamy, but not heavy: olive oil mayonnaise keeps mouthfeel light.
- A perfect balance: sweet from sugar, tang from apple cider vinegar.
- Aromatic lift: celery seeds add delicate, savory perfume.
- Ridiculously fast: whisk and you’re done — no emulsifier drama.
- Versatile: use it on cabbage, potato salad, as a sandwich spread, or a veggie dip.
The texture is satiny and clingy, so it coats shredded cabbage without making it watery.
Taste-wise it hits bright notes first — that apple cider tang — then a warm sweetness, finishing with the soft bitter edge of black pepper and the subtle celery seed crunch.
It’s the kind of dressing that elevates humble raw vegetables and stands up to bold picnic flavors without stealing the show.
"Perfect balance of sweet and tang — my family fought over the bowl. Best coleslaw dressing I’ve made at home." — 5 stars, reader Claire M.
Key Ingredients
Olive oil mayonnaise
Olive oil mayonnaise is the backbone here; it provides that silky, stable emulsion that clings to cabbage.
Choose a good-quality jarred mayo or make a simple homemade olive oil mayo if you prefer a fresher flavor and more control over texture.
If you use a low-fat mayo the dressing will be thinner and less luxurious.
Sugar
Sugar balances the vinegar and cuts through the fat in the mayo, rounding the flavor.
White granulated sugar dissolves quickly when whisked; if you want a more complex sweetness, try a teaspoon of honey in place of one of the tablespoons of sugar.
Adjust the sugar carefully — it’s the lever that controls tang vs. sweetness.
Apple cider vinegar
Apple cider vinegar gives that bright, fruity acidity that makes a coleslaw dressing sing.
It’s milder than white vinegar and mellows with a little sugar, but still gives a clean acidic backbone.
For a slightly different edge, try a mild white wine vinegar — it will be less fruity but still effective.
Celery seeds
Celery seeds add perfume and a faint anise-like note that makes this dressing taste like classic deli coleslaw.
They’re small but potent; one teaspoon is enough to impart a distinct celery flavor without being dominant.
If you love their crunch, lightly crush them in a mortar before adding to release oils.
Full ingredient list:
- 1 cup olive oil mayonnaise
- 3 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery seeds
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Gather and measure
Measure out the mayonnaise, sugar, apple cider vinegar, celery seeds, onion powder, garlic powder, black pepper, and salt into a mixing bowl.
Having everything measured keeps the rhythm fast and prevents over- or under-seasoning.
Pro Tip: Use a clear glass bowl so you can watch the sugar dissolve and check for even distribution.
Step 2: Whisk until smooth
Whisk the ingredients together briskly until well combined and the sugar is dissolved.
You want a silky texture with no visible granules of sugar and evenly suspended spices.
Pro Tip: A small balloon whisk works best for aeration and quick dissolution; mix for about 30–45 seconds until glossy.
Step 3: Taste and adjust
Taste the dressing and adjust the seasoning according to your preference, adding more sugar, vinegar, or spices if desired.
A little more vinegar brightens it; a pinch more sugar calms the acidity; extra celery seed intensifies that classic flavor.
Pro Tip: If the dressing tastes flat, it usually needs more acid or salt. Add in tiny increments and retaste.
Step 4: Use or store
Use the coleslaw dressing immediately or refrigerate it in an airtight container for up to one week.
It’s ready to toss with shredded cabbage, grated carrot, and thinly sliced onion for classic coleslaw.
Pro Tip: Resting the dressing for 15–30 minutes in the fridge lets the flavors meld and the spices hydrate, improving depth.
Expert Tips for Success
- Temperature matters: For best texture, use mayonnaise and vinegar at room temperature. Cold mayo can feel stiff and won’t whisk as smoothly.
- Whisking technique: Use short, quick strokes and rotate the bowl; this creates an even emulsion and dissolves sugar faster than long, slow strokes.
- Spice distribution: If you prefer uniformity, sift the onion and garlic powders over the mayo before whisking so they don’t clump.
- Celery seed release: Lightly toasting celery seeds in a dry pan for 20–30 seconds brings out oils and deepens flavor — cool before adding.
- Adjusting sweetness/acidity: Keep a baseline ratio (3 Tbsp sugar : 1 Tbsp vinegar) and tweak by teaspoons to hit your preferred balance.
- Volume scaling: This recipe scales linearly — double or triple easily — but whisk in a larger bowl and hold back a bit of vinegar until you taste the larger batch.
- Texture control: For a thinner dressing, whisk in a teaspoon of water at a time; for thicker, add a teaspoon of additional mayo or a pinch of mayonnaise powder.
- Equipment note: If you plan to make this often, a small immersion blender shortens mixing time and yields a super-smooth result.
- Troubleshooting separation: If the dressing separates slightly in the fridge, re-whisk vigorously before use; separation is cosmetic and not harmful.
- Serving tip: Toss dressing with cabbage and let sit 10 minutes before serving to soften the cabbage slightly and let flavors meld.
Storage & Freezing
Fridge: Store the dressing in an airtight container in the refrigerator for up to one week.
Keep it cold and labeled with the date so you use it before it loses brightness.
Freezer: I don’t recommend freezing mayonnaise-based dressings.
Freezing breaks the emulsion and causes the texture to separate and become watery when thawed.
Thawing & re-emulsifying: If a mayo-based dressing has separated after chilling, bring it to room temperature, then re-whisk vigorously or pulse once with an immersion blender to recombine.
If separation is stubborn, whisk in a teaspoon of fresh mayonnaise or a drop of warm water to re-establish texture.
Safety note: Because it contains mayonnaise and no cooking step, keep the dressing below 40°F when stored and discard if left out for more than two hours.
Variations & Substitutions
Sweet-tang slaw: Swap 1 tablespoon of sugar for 1 tablespoon honey for a floral sweetness and slightly different mouthfeel.
Pair it with grilled pork or try some inspiration from fruity salads in this collection of fig recipes if you want to add fruit to your slaw.
Creamier herb version: Fold in 1 tablespoon chopped fresh dill or chives for freshness.
Fresh herbs meld with the mayo base and give a garden-lifted character to the dressing.
Lighter swap: Use light mayo or a 50/50 mix of Greek yogurt and mayo for tang and protein.
Greek yogurt will make the dressing tangier and thinner — adjust sugar slightly to balance.
Vegan alternative: Replace the mayo with a vegan olive oil mayo and use maple syrup instead of sugar for a fully plant-based option.
You’ll retain the flavor profile while keeping it vegan-friendly.
Sandwich spread: Increase the vinegar by a half teaspoon and add 1 teaspoon Dijon mustard, then use it as a spread for sandwiches or a topping for pulled chicken.
It pairs exceptionally well with toasted sourdough — see ideas using sourdough in these sourdough discard recipes.
Frequently Asked Questions
Q: Can I make this dressing ahead of time?
A: Yes. Make it up to 7 days in advance and store it in an airtight container in the refrigerator. Flavors often improve after a few hours as the sugar dissolves and the spices bloom. Always re-whisk briefly before using if it looks separated.
Q: Is this dressing suitable for potato salad?
A: Absolutely. It has the right balance of cream and tang to coat potatoes. If using for warm potatoes, let the dressing come to room temperature before tossing so the mayo doesn’t firm up on contact.
Q: Can I substitute white vinegar or lemon juice for apple cider vinegar?
A: You can. White vinegar will be sharper and less fruity, while lemon juice adds a bright citrus note. Start with slightly less lemon juice than vinegar (about 3/4 the amount) and taste as you go.
Q: Why do some coleslaw dressings get watery over time?
A: Watery slaw usually results from vegetal juices released by cabbage. To limit this, salt the cabbage lightly and let it sit for 10 minutes, then squeeze out excess moisture before dressing. Also, wait to dress slaw until close to serving when possible.
Q: What cabbage mix works best with this dressing?
A: A mix of green and red cabbage with shredded carrot provides color and texture contrast. For softer slaw, include thinly sliced Napa cabbage. If pairing with proteins, try the slaw with grilled chicken from these easy chicken breast recipes for simple weeknight dinners.
Final Thoughts
This is a straightforward, reliable coleslaw dressing that hits the classic flavor profile and plays nicely with many dishes.
If you enjoyed it, please leave a star rating in the recipe card below and pin this recipe to Pinterest for easy reference.
Conclusion
For a tested copycat take, compare versions like the Recipe – Copycat Marie’s Coleslaw Dressing – Keeping It Riel to see small technique differences.
If you want the original brand’s classic notes, read the official Classic Coleslaw – Marie’s Salad Dressings for inspiration and serving ideas.
For a lighter, vegetable-forward dressing approach, check this Coleslaw Dressing (So Easy!) | Downshiftology recipe for another quick method.
Marie’s Coleslaw Dressing
Ingredients
Dressing Ingredients
- 1 cup olive oil mayonnaise Choose a good-quality jarred mayo or make homemade.
- 3 tablespoons sugar Adjust for sweetness as needed.
- 1 tablespoon apple cider vinegar Gives bright acidity.
- 1 teaspoon celery seeds Can be lightly toasted and crushed for more flavor.
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
Preparation
- Measure out the mayonnaise, sugar, apple cider vinegar, celery seeds, onion powder, garlic powder, black pepper, and salt into a mixing bowl.
- Whisk the ingredients together briskly until smooth and the sugar is dissolved.
- Taste the dressing and adjust seasoning with more sugar, vinegar, or spices if desired.
- Use the dressing immediately or refrigerate it in an airtight container for up to one week.
