Easy Coleslaw Dressing

Process shot showing how to make a homemade simple coleslaw dressing.

5 from 7 votes

A simple coleslaw dressing that you can toss with a bag of store-bought coleslaw mix!

Course Side Dish

Cuisine American, Southern

Keyword coleslaw dressing, creamy coleslaw dressing, homemade coleslaw dressing, how to make coleslaw dressing, simple coleslaw dressing

Prep Time 10

Chilling Time 30

Total Time 40

Servings people (1/2 cup servings each)

Calories 252.8kcal

Author Blair Lonergan

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

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 lose that crunch and become too watery.

When the cabbage absorbs the dressing, it wilts slightly and shrinks in volume. After chilling for at least 1 hour, the total amount of coleslaw from this recipe is approximately 3 cups (or six ½-cup servings).

Nutrition