Homemade Coleslaw Dressing

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This homemade coleslaw dressing recipe is so easy to make. It’s creamy, and tangy, and tastes fantastic tossed with pre-shredded slaw mix. It’s sure to become a summer bbq staple at your house.

Side view of slaw coated in coleslaw dressing.

Here we go. You can tell that I’m starting to get cabin fever after the winter by the recipes I’m posting. Many of them, like my blueberry bbq sauce and my London Broil marinade, are recipes that work well for meals cooked on the grill.

This creamy coleslaw dressing makes the ultimate spring or summer side dish.

The dressing comes together in less than 5 minutes, and if you use store bought cabbage mix, which I typically do, the whole salad takes about 4 minutes to pull together. What could be better?

This dressing isn’t overly mayonnaisy like some pre-made or store bought coleslaw dressings can be. It has just the right balance of creaminess and tanginess.

Coleslaw dressing is super versatile. It adds a crunch and a tang to fish or beef tacos (be sure to use my fish taco sauce or my chipotle sauce if you do). Of course, coleslaw is practically mandated if you are going to make a sandwich of pulled pork with bbq sauce .

It is also great as a regular side dish for grilled burgers, chicken, steaks or anything else you cook on your grill. Serve along side some grilled corn and either pasta salad or grilled potatoes and your dinner is done.

That leaves you more time to sit back and enjoy the later sunsets, the warmer evenings and the sounds and smells of your backyard in the spring. All that is left to do is make yourself a mocktail or a cocktail to sip on while you wait for dinner to cook. There really is nothing like it.

You’ll love this coleslaw dressing so much, I promise you’ll never buy the gloopy mess at your deli again!

Coleslaw dressing in glass bowl.

Ingredients

This creamy coleslaw dressing recipe calls for simple ingredients that you likely have in your pantry at this very moment. No special grocery store trips required.

Ingredients for coleslaw dressing.
  • Mayonnaise – Use your favorite brand. Mine in Hellman’s – hands down.
  • White sugar – Provides the much needed sweetness to the dressing.
  • White vinegar – What is coleslaw without a little vinegary punch?
  • Dijon mustard – Dijon mustard is a secret ingredient that adds depth of flavor to so many dishes without actually tasting like mustard.
  • Salt and pepper – To taste.

How to Make Coleslaw Dressing

This homemade coleslaw dressing recipe takes longer to measure out the ingredients then it does to pull the dressing together! My kind of recipe!

Be sure to check out the full recipe and ingredient list below

  1. The only step. In a medium bowl, whisk together the mayonnaise, sugar, vinegar, Dijon mustard, pepper, and salt.

Substitutions

  • Mayonnaise – you can use sour cream or greek yogurt in place of mayonnaise, but if you do, add a little bit more vinegar to increase the tang factor.
  • Vinegar – Feel free to substitute with apple cider vinegar if you prefer.

Variations

This is a standard creamy coleslaw dressing recipe. I don’t recommend varying to far afield from this. Some basics just shouldn’t be messed with, in my opinion!

High angled view of slaw coated in coleslaw dressing.

Storage

The dressing can be used immediately or refrigerated for up to 1 week in an airtight container.


Tips

  • Make an easy coleslaw by using this as a salad dressing for about 6 cups of store bought cabbage coleslaw mix. You can also use 6 cups of shredded cabbage and carrots if you prefer.
  • Season with salt and pepper if you like a little peppery kick.

Coleslaw Dressing

4.60 from 5 votes
Coleslaw dressing poured over slaw.
Homemade coleslaw dressing is so easy to make. It's creamy, and tangy, and tastes fantastic tossed with pre-shredded slaw mix.
Sauce Fanatic
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 4

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons white sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions

  • In a medium bowl, whisk together the mayonnaise, sugar, vinegar, Dijon mustard, pepper, and salt.
  • The dressing can be used immediately or refrigerated for up to 1 week in an airtight container.
  • Serve with about 6 cups of cabbage coleslaw mix.

Notes

Makes about ½ cup.

Nutrition

Serving: 2tablespoons | Calories: 217kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 365mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

CourseCondiments
CuisineAmerican
4.60 from 5 votes (5 ratings without comment)

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