I always come back to this coleslaw dressing because it’s incredibly quick, creamy, and full of flavor. I make it in just a couple of minutes using simple pantry ingredients, and it instantly elevates shredded cabbage into a fresh, tangy side dish that works for any occasion. I love how balanced it is — not too sweet, not too sharp — and how versatile it can be beyond classic coleslaw.
Why You’ll Love This Recipe
I love this recipe because it’s fast, reliable, and tastes far better than anything bottled. I can control the sweetness and tang, adjust it to suit my mood, and use it in so many ways. I also appreciate that it stores well, so I can make it ahead and have a ready-to-go dressing in the fridge for busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
⅔ cup whole-egg mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon white sugar or honey
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Directions
I add the mayonnaise, apple cider vinegar, dijon mustard, sugar, salt, and pepper to a small bowl or jar.
I whisk everything together until the dressing is smooth and creamy. If I’m using a jar, I simply screw on the lid and shake well.
I taste and adjust seasoning if needed, then pour it over shredded vegetables just before serving.
Servings And Timing
I usually make this dressing in about 2 minutes from start to finish. One batch yields roughly 1 cup of dressing, which is enough for about 6 to 8 servings of coleslaw, depending on how generously I dress it.
Variations
When I want a lighter version, I replace half of the mayonnaise with plain Greek yogurt. If I’m after a slightly sweeter dressing, I use honey instead of sugar. For extra tang, I add a little more vinegar, and when I want a subtle kick, I mix in a pinch of celery salt or paprika.
Storage/Reheating
I store this dressing in an airtight container or jar in the refrigerator for up to 7 days. I always keep it separate from the vegetables until serving so the coleslaw stays crisp. Since it’s a cold dressing, there’s no reheating required.
FAQs
Can I make this dressing ahead of time?
I often make it a day or two in advance because the flavors develop nicely as it chills in the fridge.
What vegetables work best with this dressing?
I usually use shredded cabbage and carrot, but I also love it with kale, brussels sprouts, or even broccoli slaw.
Is this dressing very sweet?
I find it lightly sweet and well balanced. If I prefer it less sweet, I slightly reduce the sugar or honey.
Can I make it dairy-free?
I stick with mayonnaise made without dairy, which keeps this dressing naturally dairy-free.
How long does coleslaw last once mixed?
Once I mix the dressing with vegetables, I try to enjoy it within 24 hours for the best crunch and freshness.
Conclusion
I keep this coleslaw dressing as a staple because it’s simple, dependable, and incredibly versatile. Whether I’m preparing a quick side dish, planning a barbecue, or looking for a creamy dressing to use in wraps and salads, this recipe always delivers great flavor with minimal effort.
This creamy, tangy coleslaw dressing is quick to make and packed with flavor. Perfect for tossing with shredded cabbage or using as a dip or sandwich spread, it’s a reliable go-to for picnics, BBQs, or everyday meals.
Total Time:2 minutes
Yield:1 cup dressing (6–8 servings)
Ingredients
⅔ cup whole-egg mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon white sugar or honey
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Instructions
In a small bowl or jar, combine mayonnaise, apple cider vinegar, dijon mustard, sugar (or honey), salt, and pepper.
Whisk or shake until smooth and creamy.
Taste and adjust seasoning as needed. Use immediately or store in the refrigerator.
Notes
Use honey instead of sugar for natural sweetness.
Replace half the mayo with Greek yogurt for a lighter version.
Add celery salt or paprika for extra flavor depth.
Best mixed with coleslaw just before serving to keep it crisp.
Use as a creamy sandwich spread or salad dressing, too.
