Coleslaw Dressing

Add this simple coleslaw dressing to a package of store-bought coleslaw mix for a classic, crowd-pleasing side dish in minutes. With a sweet, tangy, creamy base and just the right seasoning, it’s always a hit!

Before You Get Started

A few things make the difference between a watery slaw and a creamy, well-balanced one. Keep these in mind before you start:

• Make the dressing nice and thick. A thick dressing is the secret here. As the slaw chills, the cabbage releases water and thins it out, so a thick start keeps the finished coleslaw creamy instead of soupy.
• Chill it before you serve. Give the dressed slaw at least 30 minutes in the fridge so the cabbage softens slightly and soaks up all that flavor. An hour or two is even better.
• Fresh dill is optional. I love the bright, herby lift it adds, but you can leave it out, use about ¼ teaspoon of dried dill, or swap in another fresh herb like parsley or chives.

How to Make Coleslaw Dressing

This homemade coleslaw dressing comes together in minutes with pantry staples. The only patience required is the chill time, which lets everything come together before serving. You’ll find the full measurements in the recipe card below, but here’s how it goes:

Step 1: Add the Slaw Mix to a Bowl

Place a 14 to 16 ounce bag of coleslaw mix in a large bowl. 

→ The pre-shredded blend of green cabbage, red cabbage, and carrots saves time, but you can shred your own if you prefer. 

You’ll want about 6.5 to 7.5 cups of loosely packed slaw total.

Step 2: Whisk Together the Dressing

In a separate bowl or a large glass measuring cup, whisk the mayonnaise, sour cream, grated onion, sugar, vinegar, ground mustard, celery salt, dill, and lemon juice until smooth. 

I use Duke’s mayonnaise for the richest flavor, but any good mayo works. 

Sour Cream Alternative (lighter option): The sour cream adds tang and body; for a lighter dressing you can use plain Greek yogurt instead, or thin it with a splash of buttermilk for extra creaminess.

Pick your vinegar: White vinegar gives a clean, sharp tang. For something a little softer and fruitier, swap in apple cider vinegar instead.

⇢ Make it your own. Add 1 teaspoon Dijon for more depth, a pinch of cayenne or a few dashes of hot sauce for heat, or an extra spoonful of sugar if you like it on the sweeter side.

Step 3: Toss and Chill

Pour the dressing over the slaw mix and toss until everything is evenly coated. 

Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the cabbage softens just enough.

⇢ Add some texture. Before chilling, fold in ¼ cup chopped pecans or sunflower seeds for crunch, or a handful of shredded apple or raisins for a touch of sweetness.

Step 4: Garnish and Serve

Give the slaw a quick toss, taste, and adjust the salt and pepper if needed. 

Garnish with chopped fresh parsley, chives, or green onion, and serve cold.

Pile It Next to Your Favorites: This slaw is right at home next to almost any cookout main.

Storage

Store: Keep leftover coleslaw in an airtight container in the refrigerator for 2 to 3 days. It softens and thins the longer it sits, so it’s really best the day you make it. If it has been left out at room temperature for more than 2 hours, go ahead and discard it.

Make Ahead: You can whisk the dressing up to a day in advance and store it on its own in the fridge, then toss it with the slaw mix a few hours before serving. I don’t recommend freezing the dressing or the finished coleslaw, since the mayo can separate and the cabbage turns soft and watery once thawed.

Frequently Asked Questions

Can I make coleslaw dressing without mayonnaise?

You can. If you’d rather skip the mayo entirely, try my vinegar coleslaw, which uses an oil and vinegar base for a lighter, tangier slaw. For this recipe, the mayo and sour cream are what give it that signature creamy texture.

What can I use instead of celery salt?

If you’re watching sodium or just don’t have it on hand, swap in celery seed plus a small pinch of regular salt. Start with about ½ teaspoon of celery seed, taste, and add more if you’d like.

Why is my coleslaw watery?

The most common cause is a dressing that started out too thin, or slaw that sat too long. Keep the dressing thick going in, and try not to let the finished coleslaw sit longer than about 24 hours, since the cabbage keeps releasing water as it rests.

Can I use this dressing on other salads?

Absolutely. It’s great on shredded broccoli slaw, a bag of shredded Brussels sprouts, or even spooned over a simple chopped cabbage and carrot mix. Just keep it thick so it clings to the veggies.

More Sides for the Cookout Table

• Cowboy Baked Beans
• Easy Potato Salad
• Southern Macaroni Salad
• Carrot Salad