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Coleslaw Dressing

This creamy coleslaw dressing recipe is tangy, lightly sweet, and easy to whisk together in minutes. It is perfect for cabbage slaw, broccoli slaw, picnic sides, sandwiches, tacos, barbecue plates, and fresh crunchy salads.
Prep Time10 minutes
Course: Salad, Side Dish
Servings: 8 people
Calories:
Author: Lucy

Ingredients

  • ¾ cup Mayonnaise
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1½ tbsp Honey or granulated sugar
  • 1 tbsp Fresh lemon juice
  • ½ tsp Celery seed
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ¼ tsp Garlic powder
  • 1 to 2 tbsp Milk or buttermilk optional for thinning
  • 4 cups Shredded green cabbage
  • 1 cup Shredded purple cabbage
  • 1 cup Shredded carrot

Instructions

  • Add ¾ cup mayonnaise to a medium mixing bowl. The mayonnaise should be smooth and creamy because it forms the base of the dressing. If using a very thick mayonnaise, keep 1 to 2 tbsp milk or buttermilk nearby for thinning later.
  • Add 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tbsp fresh lemon juice to the bowl. Whisk slowly at first so the vinegar blends into the mayonnaise without splashing. The mixture should begin to look glossy, pale, and slightly loosened.
  • Add 1½ tbsp honey or granulated sugar. Whisk until fully dissolved and smooth. The sweetness should soften the sharp vinegar flavor without making the dressing taste like dessert. If using sugar, whisk for 30 to 45 seconds so it blends well.
  • Add ½ tsp celery seed, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder if using. Whisk again until evenly mixed. The celery seed gives the dressing that classic deli style flavor, while black pepper adds a gentle warmth.
  • Check the thickness of the dressing. It should be creamy and pourable, thick enough to cling to cabbage but not so thick that it sits in clumps. If it feels too heavy, whisk in 1 tbsp milk or buttermilk. Add another 1 tbsp only if needed.
  • Taste the dressing before adding it to the vegetables. If it tastes too sharp, add ½ tsp honey or sugar. If it tastes too flat, add a small pinch of salt or a few drops of lemon juice. The flavor should be creamy, tangy, lightly sweet, and bright.
  • Place 4 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1 cup shredded carrot in a large salad bowl. The vegetables should look dry and crisp. If using freshly washed cabbage, pat it dry well so the dressing does not become watery.
  • Pour about three quarters of the dressing over the vegetables. Toss with a rubber spatula or clean tongs until the cabbage and carrots are evenly coated. Add more dressing only if needed. The slaw should look creamy and glossy, but the vegetables should still feel crisp.
  • Let the dressed coleslaw rest in the refrigerator for 20 to 30 minutes before serving. This short chill time helps the flavors blend and slightly softens the cabbage. Stir once before serving. If the slaw releases liquid, toss again and taste for seasoning.