Make the creamiest coleslaw dressing at home with this simple recipe—far better than store-bought. Whip it together with common pantry staples in about 5 minutes to dress coleslaw, broccoli salad, or use as a dip or sandwich spread.
Table of contents
- Ingredients
- Instructions
- How to make coleslaw
- Other ways to use the dressing
- More salad dressings and sauces
Coleslaw is a classic versatile side often served at barbecues, picnics, and alongside grilled meats. The secret to great coleslaw is the dressing: it should be tangy and creamy with a touch of sweetness. This homemade coleslaw dressing delivers that balance, and it’s flexible enough to use in other salads and recipes.
Quick to prepare—about 5 minutes—this dressing yields roughly 1 1/3 cups, enough for two large coleslaw salads or several smaller servings. It stores well in the refrigerator for up to two weeks, making it a handy make-ahead condiment for summer meals.
Ingredients
For precise quantities, see the recipe card at the bottom of this page.
- Mayonnaise – the base for a rich, creamy dressing. For a lighter or tangier version, swap some or all of the mayo for plain Greek yogurt, though the texture and flavor will be slightly different.
- Maple syrup – adds a natural, mild sweetness and smooth mouthfeel. Use pure maple syrup for best flavor; honey can be substituted if preferred.
- Apple cider vinegar – provides the bright, acidic tang that defines coleslaw dressing. White wine vinegar is an acceptable alternative if you prefer a milder flavor.
- Dijon mustard – contributes sharpness and depth, helping to emulsify the dressing.
- Celery seeds – a classic coleslaw seasoning that adds a subtle savory, celery-like note. If you dislike the texture of seeds, briefly blend the dressing to incorporate them smoothly.
- Salt and freshly ground black pepper – to taste, and to round out the flavors.
All ingredients are naturally gluten free. To make the dressing dairy free, select a vegan mayonnaise.
Instructions
- Combine the mayonnaise, maple syrup (or honey), apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper in a medium bowl.
- Whisk until smooth and well blended. Taste and adjust seasoning—add a bit more vinegar for tang, more syrup for sweetness, or a pinch more salt if needed.
Optional: for a completely smooth texture and to eliminate the crunch of celery seeds, combine all ingredients in a blender and pulse for 15–20 seconds to puree the seeds into the dressing.
Store the dressing in an airtight container in the refrigerator for up to two weeks. Avoid freezing, as mayonnaise-based dressings change texture when thawed.
How to make coleslaw
To assemble a classic coleslaw, combine 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrots in a large mixing bowl. Pour about 2/3 cup of the dressing over the vegetables and toss thoroughly so every strand is coated.
Chill the slaw for at least 1 hour to allow the flavors to meld before serving. For convenience, use these guidelines: a 10-ounce bag of pre-shredded coleslaw mix needs about 1/2 cup dressing, while a 14-ounce bag works well with 2/3 cup dressing.
This dressing makes roughly 1 1/3 cups—enough for two large coleslaw salads or four small portions. Serve the finished slaw as a side dish or as a topping for sandwiches like pulled pork.
Other ways to use the dressing
This versatile coleslaw dressing works beyond coleslaw. Try it in these recipes and applications:
- Broccoli salad – toss the dressing with blanched or raw broccoli florets, red onion, bacon bits, and shredded cheese for a creamy broccoli salad.
- Broccoli slaw – swap shredded green cabbage for broccoli slaw for a quick variation.
- Veggie dip – serve as a dip for raw vegetables like carrots, celery, cauliflower, and bell peppers.
- Drizzle over grilled vegetables – a spoonful of dressing brightens grilled zucchini, broccolini, or other charred vegetables.
- Pasta salad – toss with cooked pasta, diced celery, bell peppers, and red onion for a creamy pasta salad base.
- Chicken salad – mix with cooked, chopped chicken and add-ins such as celery, dried fruit, or nuts for a quick chicken salad.
- Sandwich spread – use it in place of plain mayo on sandwiches and wraps for extra flavor.
More salad dressings and sauces
If you enjoy making dressings from scratch, try experimenting with other easy homemade options to keep meal flavor fresh. Popular choices include honey mustard, classic Italian vinaigrette, poppy seed dressing, garlic-parmesan sauce, and chipotle sauce. Making your own dressings allows you to control ingredients, sweetness, and acidity for personalized results.
Coleslaw Dressing
Make the best creamy coleslaw dressing with a quick, homemade blend of mayonnaise, maple syrup, apple cider vinegar, Dijon mustard, and celery seeds. Ready in about 5 minutes.
Servings: ~10 ounces (about 1 1/3 cups)
Prep time: 5 minutes
Total time: 5 minutes
Author: Whitney Bond
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup maple syrup (or honey)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Add all ingredients to a bowl and stir until fully combined. Adjust seasoning to taste.
- Optional: blend for 15–20 seconds to fully incorporate the celery seeds for a smoother dressing.
- Store in an airtight container in the refrigerator for up to two weeks.
Notes
- To make classic coleslaw, mix 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrots. Toss with 2/3 cup dressing, then chill for at least 1 hour before serving.
- This recipe yields about 1 1/3 cups of dressing—enough for two large slaws or several side servings.
- All ingredients are naturally gluten free. Use vegan mayonnaise to make the dressing dairy free.
Nutrition Facts (per serving, approximate)
Calories: 139 kcal | Carbohydrates: 6 g | Protein: 0.3 g | Fat: 13 g | Sodium: 199 mg | Sugar: 5 g