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 the perfect seasoning, it’s always a hit!
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If you love coleslaw as much as we do, don’t miss this traditional coleslaw recipe (a KFC copycat!), our favorite vinegar coleslaw, and this popular ramen noodle coleslaw, too!
Delicious and easy to make! Thank you for your recipes.
– Judith
An Easy Coleslaw Dressing That’s Ready in Just Minutes
I originally tasted this traditional coleslaw recipe when I was at a Fourth of July cookout at my friend Margeaux’s house over a decade ago. After one bite, I asked her for the recipe and I’ve been making it ever since. This classic Southern coleslaw dressing is rich, creamy, and tangy, with a perfect balance of sweetness and zest. Mayo and sour cream create a smooth base, while vinegar, mustard, celery salt, and fresh dill add depth and bright, herby flavor.
Ingredient Notes and Tips for Success
- We prefer Duke’s mayo for the best coleslaw dressing, but any similar variety will work.
- This dressing works so well because it’s very thick. This is ideal because when you combine the dressing with the coleslaw mix and it sits in the refrigerator for a couple of hours, the liquid that the vegetables naturally release will thin the sauce without making the coleslaw too watery.
- I use a 14-16 ounce package of store-bought coleslaw mix, which typically includes shredded green cabbage, red cabbage, and carrots.
- If you don’t want to purchase a bag of pre-shredded coleslaw mix, you can shred your own cabbage and carrots at home. You will need a total of about 6.5 cups – 7.5 cups of loosely packed shredded slaw.
- If you don’t like the taste of fresh dill, you can omit it from the recipe. I, however, think it’s delicious and it really adds a bright freshness to the dish that I never want to skip! You can also replace the fresh dill with about ¼ teaspoon of dried dill weed, or use a different fresh herb like chopped parsley, basil, thyme, or rosemary.
How to Make Coleslaw Dressing
This easy homemade coleslaw dressing comes together in minutes. Just remember to allow plenty of time for the salad to “marinate” in the dressing before serving. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Place the bagged coleslaw mix in a large bowl.
- In a separate bowl (or in a large glass measuring cup), whisk together the dressing ingredients.
- Add the dressing to the slaw mix and toss to combine.
- Cover and chill in the fridge for at least 30 minutes.
Serving Suggestions
This simple coleslaw pairs nicely with almost any of your favorite picnic foods and an ice-cold glass of sweet tea. For instance, offer it alongside our favorite crab cakes recipe, Dr. Pepper pulled pork, slow cooker pulled pork sandwiches, this fried chicken tenders recipe, this grilled burger recipe, sheet pan New Orleans barbecue shrimp, this fried shrimp recipe, homemade chicken nuggets, cornbread and ground beef casserole, and oven fried fish.
Preparation and Storage Tips
- For the best flavor and texture, let the coleslaw sit in the dressing for at least 30 minutes before serving. This allows the cabbage to soften slightly and absorb the flavors. If you prefer a more tender slaw, refrigerate it for 1-2 hours, but avoid letting it sit too long (more than 24 hours), as it can become too watery.
- If the dressing has been left out at room temperature for more than 2 hours, it should be discarded.
- Store leftover coleslaw in an airtight container in the refrigerator for 2-3 days. As I mentioned above, though, it will get softer and thinner the longer it sits, so it’s really best on the same day that you prepare it.
- Do not freeze this coleslaw dressing or the coleslaw mixture. The mayonnaise in the dressing may separate when thawed, and the veggies will have a soft, watery texture. Not ideal!
I made this dressing last night and it was delicious! I had half a bag of coleslaw mix leftover from your Egg Roll in a Bowl recipe so I halved the dressing ingredients. Tasted so fresh and went perfectly with our bbq ribs. Thanks for the recipe!
– Denise
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Coleslaw Dressing
Ingredients
- 1 (14-16 ounce) package coleslaw mix (shredded cabbage and carrots) (or shred your own cabbage and carrots for a total of about 6.5 – 7.5 cups)
- ¾ cup mayonnaise (I use Duke's)
- 2 tablespoons sour cream
- 2 tablespoons grated onion
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1 tablespoon ground mustard
- 2 teaspoons celery salt
- Fresh dill, to taste (I use about 1 – 2 tablespoons)
- A little squeeze of fresh lemon juice (about 1 tablespoon)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, chives, or green onion
Instructions
- Place the coleslaw mix in a large bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the coleslaw mix; toss to coat. Cover and refrigerate for at least 30 minutes before serving.
- Garnish with chopped fresh parsley or green onions if desired.
Notes
Nutrition
Recipe Variations
- Add ¼ cup buttermilk for extra creaminess and a little bit more tang.
- Increase the sugar to 3 tablespoons for an even sweeter dressing.
- Add 1 teaspoon Dijon mustard for extra depth.
- Stir in 1-2 teaspoons hot sauce or a pinch of cayenne for heat.
- Instead of the grated onion, add chopped green onions or chives.
- Swap out the white vinegar and use apple cider vinegar instead.
- Mix in ¼ cup chopped pecans or sunflower seeds for crunch.
- Add ½ cup shredded apples or raisins for a sweet contrast.
- Use plain Greek yogurt instead of sour cream for a lighter option.
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Originally published in August, 2014, this post was updated in May, 2025.
Looks delish! My hubby is a huge coleslaw fan. I’ll have to give this one a try for him. Thanks for sharing on the Merry Mondays linky party. Pinned & Tweeted ๐ ~Stacy
I love coleslaw:) Looks delicious!
Thanks, Adrian!
Your Margeauxs Coleslaw looks wonderful, we would really enjoy it. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
Love coleslaw, and yours looks wonderful!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for sharing with us at Best of the Weekend – I’ll be featuring this on my blog tomorrow night!
Deb! That’s wonderful! Thanks so much for the feature and for stopping by. ๐
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great weekend!
Come Back Soon!
Miz Helen
Hi Blair,
I’m a new follower of your blog over the past month or so and I have to tell you how much I enjoy your posts and all the great recipes. I’ve envied your early spring as here in the Chicago area we’re a few weeks behind. Thanks for all the wonderful ideas and peek at beautiful Virginia! Finding your blog really has helped me during this quarantine period.
Hi, Deb! It’s so kind of you to take the time to send me a note. I am so appreciative of readers like you — it makes me happy to know that my recipes and photos bring you joy. Take care, and have a great weekend!
Hi Blair! I made this dressing last night and it was delicious! I had half a bag of coleslaw mix leftover from your Egg Roll in a Bowl recipe so I halved the dressing ingredients. Tasted so fresh and went perfectly with our bbq ribs. Thanks for the recipe!
Such a great side dish with ribs, Denise! I’m glad to know that you enjoyed it. ๐ Thanks for your note!
Delicious and easy to make! Thank you for your recipes.
We’re so glad you enjoyed it, Judith!
Quick and easy to fix I like I will try
Thanks, Karen. I hope you enjoy it!