I perfected a five-ingredient Homemade Coleslaw Dressing centered on apple cider vinegar with an optional Greek yogurt swap for mayo, and the ingredient ratios are the real secret.
I never thought a simple combo could make me ditch store-bought slaw, but this Best Coleslaw Dressing does that weird thing where you want more without knowing why. I use mayonnaise and a bright splash of apple cider vinegar to get that electric tang that keeps you guessing.
This Homemade Coleslaw Dressing reads familiar at first but then flips into a Creamy Coleslaw Dressing that still has grip, not just slickness. If you like odd little contrasts in texture and flavor you’re gonna want to taste it, and then try to figure out why it feels like the Best Coleslaw Recipe you never knew you needed.
Ingredients
Ingredient Quantities
- 1 cup mayonnaise (or 1 cup plain Greek yogurt if you wanna go no mayo)
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
How to Make this
1. Measure out 1 cup mayonnaise (or 1 cup plain Greek yogurt if you wanna go no mayo), 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1 tbsp Dijon mustard and 1/2 tsp fine sea salt.
2. Put the mayo or yogurt into a medium bowl.
3. Add the apple cider vinegar, sugar, Dijon and salt on top.
4. Whisk vigorously until the mixture is silky and the sugar is fully dissolved, about 30 to 60 seconds.
5. Taste it. If it seems too sweet add a little more vinegar, if too tangy add a pinch more sugar, if flat add a tiny bit more salt.
6. If you want a thinner, pourable dressing stir in 1 to 2 tbsp milk or buttermilk, one tablespoon at a time.
7. For best flavor let the dressing chill at least 30 minutes so the sugar and vinegar mellow and flavors meld.
8. When ready toss with shredded cabbage and carrots, start with about 1 cup dressing per pound of veg and add more if you like it creamier.
9. Store leftovers in an airtight jar in the fridge for up to 4 days, stir or shake before using.
Equipment Needed
1. 1-cup measuring cup
2. Measuring spoons (1 Tbsp and 1/2 tsp at least)
3. Medium mixing bowl
4. Whisk (or a fork if youre in a hurry)
5. Rubber spatula or wooden spoon for scraping the bowl
6. Small jar or airtight container with lid for chilling and storing
7. Box grater or food processor to shred cabbage and carrots
8. Large bowl and tongs or big spoon for tossing the slaw
FAQ
Best Coleslaw Dressing Recipe Substitutions and Variations
- Mayonnaise: swap for plain Greek yogurt if you want it lighter, or use sour cream for richer tang, or mashed avocado or vegan mayo for a dairy free option.
- Apple cider vinegar: replace with fresh lemon juice for brightness, or white wine vinegar or rice vinegar for a similar acidity and less apple flavor.
- Granulated sugar: use honey or maple syrup or agave instead, just use a little less since liquid sweeteners taste sweeter and thin the dressing a bit.
- Dijon mustard: sub with whole grain mustard for texture, yellow mustard in a pinch though it’s milder, or stir in 1/2 teaspoon dry mustard mixed with a splash of water.
Pro Tips
– Let everything come closer to room temp before you mix, especially the mayo or yogurt. Cold dairy can make the dressing look curdled or take forever to get silky. If it still seems grainy, blitz it quick with an immersion blender or whisk really hard, it’ll smooth out much better.
– Add acidity and sweetness in tiny amounts then taste, dont try to fix everything at once. A little more vinegar wakes it up fast so only a drop or two at a time, same for sugar. Taste after each tweak and let it rest a few minutes if you can, flavors calm down and change.
– Use superfine sugar or dissolve your sugar into the vinegar first so you dont get a gritty dressing. If you want it even smoother try powdered sugar but be warned it can slightly change the mouthfeel. Also good Dijon makes the whole thing brighter, so use a decent jar.
– If you want to stretch it or make it pour better use milk or buttermilk a tablespoon at a time, or plain water in a pinch. Add herbs or celery seed for crunch and interest but dont add them too early, they get soggy. Store in a sealed jar in the fridge and give it a shake before using, it will separate a bit.
Best Coleslaw Dressing Recipe
I perfected a five-ingredient Homemade Coleslaw Dressing centered on apple cider vinegar with an optional Greek yogurt swap for mayo, and the ingredient ratios are the real secret.
8
servings
218
kcal
Equipment: 1. 1-cup measuring cup
2. Measuring spoons (1 Tbsp and 1/2 tsp at least)
3. Medium mixing bowl
4. Whisk (or a fork if youre in a hurry)
5. Rubber spatula or wooden spoon for scraping the bowl
6. Small jar or airtight container with lid for chilling and storing
7. Box grater or food processor to shred cabbage and carrots
8. Large bowl and tongs or big spoon for tossing the slaw
Ingredients
1 cup mayonnaise (or 1 cup plain Greek yogurt if you wanna go no mayo)
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
Directions
- Measure out 1 cup mayonnaise (or 1 cup plain Greek yogurt if you wanna go no mayo), 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1 tbsp Dijon mustard and 1/2 tsp fine sea salt.
- Put the mayo or yogurt into a medium bowl.
- Add the apple cider vinegar, sugar, Dijon and salt on top.
- Whisk vigorously until the mixture is silky and the sugar is fully dissolved, about 30 to 60 seconds.
- Taste it. If it seems too sweet add a little more vinegar, if too tangy add a pinch more sugar, if flat add a tiny bit more salt.
- If you want a thinner, pourable dressing stir in 1 to 2 tbsp milk or buttermilk, one tablespoon at a time.
- For best flavor let the dressing chill at least 30 minutes so the sugar and vinegar mellow and flavors meld.
- When ready toss with shredded cabbage and carrots, start with about 1 cup dressing per pound of veg and add more if you like it creamier.
- Store leftovers in an airtight jar in the fridge for up to 4 days, stir or shake before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 38g
- Total number of serves: 8
- Calories: 218kcal
- Fat: 21.3g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 12.2g
- Cholesterol: 12mg
- Sodium: 343mg
- Potassium: 10mg
- Carbohydrates: 3.6g
- Fiber: 0g
- Sugar: 3.3g
- Protein: 0.3g
- Vitamin A: 70IU
- Vitamin C: 0.1mg
- Calcium: 4mg
- Iron: 0.1mg
