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A white bowl of cabbage salad tossed with a creamy, glossy coleslaw dressing recipe and julienned carrots.

Coleslaw Dressing Recipe

Rebecca Blumer
Make a creamy, tangy, and perfectly balanced homemade coleslaw dressing. This quick recipe comes together in minutes to beautifully coat your cabbage while keeping every bite fresh and crisp.
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Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Course Sauces
Cuisine American
Servings 6 servings
Calories 133 kcal

Equipment

  • Whisk
  • Mixing Bowl
  • Glass jar

Ingredients
 

Classic Creamy Coleslaw Dressing

  • 1/2 cup mayonnaise (or vegan mayonnaise)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon whole grain mustard
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Skinny Creamy Coleslaw Dressing

  • 1/3 cup nonfat plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon whole grain mustard
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 freshly ground black pepper

Vinegar Based Coleslaw Dressing

  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Japanese Style Coleslaw Dressing

  • 2 teaspoons granulated sugar
  • 2 tablespoons light soy sauce
  • 1/2 cup rice wine vinegar
  • 1 tablespoon vegetable oil
  • 2 stalks scallion (finely chopped)

Instructions
 

Creamy and Skinny Creamy Dressing Directions

  • Add all ingredients to a mixing bowl and whisk until the dressing is completely smooth. The mixture should look pale, creamy, and glossy with no lumps or separated spots.
  • Toss the dressing with the coleslaw until the cabbage is evenly coated. Every shred should look lightly dressed rather than drenched, with no puddle collecting in the bowl.
  • Chill the dressed coleslaw for 1 to 2 hours before serving. The flavor will mellow and the cabbage will soften slightly while still keeping a crisp bite.

Vinegar Based and Japanese Dressing Directions

  • Combine all ingredients in a bowl and whisk until the dressing comes together. It should look blended and lightly thickened, without oil floating separately on top.
  • Pour the dressing over the coleslaw and toss thoroughly. The cabbage should look evenly glossy and lightly seasoned all over.
  • Refrigerate the coleslaw for 1 to 2 hours before serving. The sharp edges of the vinegar will mellow and the flavor will taste more rounded.

Notes

Cabbage prep: To keep your coleslaw crispy and prevent wateriness, toss shredded cabbage with salt first, let it rest, then rinse and dry thoroughly before dressing.
Storage: For the best crunch, store the shredded cabbage and dressing in separate airtight containers in the refrigerator, and toss them together close to serving.
Chilling tip: Letting the dressed coleslaw chill in the refrigerator for 1 to 2 hours allows the sharp vinegar notes to soften and the overall flavors to settle.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 133kcalCarbohydrates: 1.9gProtein: 0.3gFat: 13.8gSaturated Fat: 2.2gCholesterol: 7.7mgSodium: 213.7mgPotassium: 15mgFiber: 0.1gSugar: 1.5gVitamin A: 20IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
Keyword coleslaw dressing recipe, creamy coleslaw dressing, homemade coleslaw dressing
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