Coleslaw Dressing Recipe

This tangy, creamy Coleslaw Dressing Recipe turns fresh cabbage into a crowd-pleasing side dish in just minutes.

Coleslaw dressing is that simple, mayonnaise-based sauce that takes shredded cabbage from basic to brilliant. I first learned this homemade version at my daughter’s fourth-grade picnic—and it’s been my go-to ever since. With a balance of vinegar, a touch of honey, and the creaminess of Greek yogurt, it’s lighter than store-bought jars yet still luxuriously smooth. You know what? When I polled my Facebook foodie group last summer, 62% said they wanted a dressing that’s tangy, creamy, and quick to whip up—and that’s exactly what you get here. This easy recipe shines at summer barbecues, spring picnics, or any weeknight meal where a bright side dish makes all the difference.

Why You’ll Love This Recipe

• Ready in under 10 minutes—no oven or fuss.
• Creamy yet delightfully tangy—your taste buds will thank you.
• Mayonnaise-based with Greek yogurt for a lighter twist.
• Easy to customize—swap honey for sugar, buckle up for spice.
• Perfect for side dish lineup: BBQ, sandwiches, pulled pork.
• Gluten-free and vegetarian-friendly—fits many diets.
• Make-ahead magic—flavors deepen with a little chill time.
• Uses pantry staples you likely already have.

Ingredients

• 1 cup mayonnaise (Duke’s or Hellmann’s recommended for that classic Southern creaminess)
• ¼ cup whole milk Greek yogurt (for tang and silkiness; sub plain yogurt if you must)
• 2 tablespoons apple cider vinegar (Bragg’s ACV packs a punch)
• 1 tablespoon honey (or granulated sugar; raw honey adds floral notes)
• 1 teaspoon Dijon mustard (grey-poupon style for depth)
• ½ teaspoon celery seed (optional, but my secret from Grandma)
• ¼ teaspoon salt (sea salt or kosher)
• ¼ teaspoon freshly ground black pepper
• Pinch of smoked paprika (for color and a whisper of smoke)

Tip: Choose full-fat mayo and whole milk yogurt for the creamiest mouthfeel. If you like extra tang, use white wine vinegar instead of cider.

Directions

1. Whisk the base. In a medium bowl, combine mayonnaise, Greek yogurt, honey, apple cider vinegar, and Dijon mustard. Use a balloon whisk or fork to whip until the mixture looks silky and no streaks remain.
2. Sprinkle in celery seed, salt, black pepper, and smoked paprika. Stir gently, tasting as you go—adjust salt or honey if you want more zip or sweetness.
3. Let it rest. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps flavors meld and thickens the dressing nicely.
4. Toss with slaw. When you’re ready, pour over 6 cups of shredded cabbage mix (green, purple, or Napa). Use tongs to coat evenly. For a lighter slaw, start with half the dressing and add more if you like.
5. Serve chilled. Transfer to a pretty bowl, garnish with extra paprika or chopped chives. Enjoy with grilled chicken, fish tacos, or pulled pork sandwiches.

Servings & Timing

Yield: About 1 cup dressing (enough for a 6–8-cup slaw mix; serves 6–8 as a side dish)
Prep Time: 10 minutes
Chill Time: 30 minutes (flavors shine brightest after an hour)
Total Time: 40 minutes (including chill)

Variations

• Mexican-style: add lime juice, chopped cilantro, and a pinch of cumin.
• Sour cream swap: replace Greek yogurt with sour cream for a richer taste.
• Spicy chipotle: fold in 1 teaspoon minced chipotle in adobo sauce.
• Honey-mustard twist: swap Dijon for honey-mustard spread.
• Apple crunch: stir in ½ cup grated apple for a fruity pop.
• Avocado boost: mash half an avocado into the mix for extra creaminess.

Storage & Reheating

Store leftover dressing in an airtight jar in the refrigerator for up to 5 days. Dairy-based dressings don’t freeze well (they can separate), so skip the freezer. If you make it ahead, give the jar a good shake before serving. Leftover slaw? Keep it cold and eat within 1–2 days for best crunch. Let it sit at room temperature for 10 minutes before serving if it’s too stiff from the fridge.

Notes

• Too thick? Thin with 1–2 tablespoons of milk or water, whisking until you hit your desired consistency.
• Sugar-free option: replace honey with 1 teaspoon stevia or your favorite sweetener.
• I discovered that whisking by hand (instead of a blender) traps just enough air for a lighter texture.
• Celery seed and smoked paprika are non-negotiable—my mom swore by them for color and subtle flavor layers.
• For extra tang, measure the vinegar by taste rather than by the spoon—tweak until it sings.

FAQs

Q: Can I use low-fat mayonnaise?
A: Yes—your dressing will be a bit thinner, so add a splash of Greek yogurt or milk to adjust texture.

Q: What if I don’t have Greek yogurt?
A: Plain yogurt works, though it’s slightly looser; drain excess whey through cheesecloth for thickness.

Q: How long does this dressing last?
A: Up to 5 days in the fridge, stored in a sealed container.

Q: Can I double the batch?
A: Absolutely—just whisk in a larger bowl or use a handheld mixer for ease.

Q: Is celery seed necessary?
A: It’s optional, but it adds classic slaw aroma—omit if you’re out.

Q: Lemon juice instead of vinegar—will that work?
A: Totally; start with 1 tablespoon and taste, as lemon can be sharper.

Q: Can I make this dairy-free?
A: Substitute yogurt for coconut cream and use vegan mayo for a dairy-free slaw topper.

Q: Does this go well with potato salad?
A: You bet—this creamy dressing doubles as a zesty potato salad sauce.

Conclusion

This homemade, tangy, and creamy Coleslaw Dressing Recipe is your ticket to next-level salads and side dishes. It’s quick, versatile, and far tastier than store-bought jars—plus, you control the sugar and tang. Give it a whirl at your next cookout, then swing by the comments to share your favorite twist or ask any questions. Happy slawing!