Easy Coleslaw Dressing

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

5 from 7 votes

A simple, creamy coleslaw dressing you can whisk together in minutes and toss with a bag of store-bought slaw mix. Sweet, tangy, and just right for any cookout or potluck!

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)
1 tablespoon fresh lemon juice
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 mayonnaise, sour cream, grated onion, sugar, vinegar, ground mustard, celery salt, dill, and lemon juice until smooth.
Pour the dressing over the coleslaw mix and toss to coat. Cover and refrigerate for at least 30 minutes before serving.
Taste and adjust the salt and pepper. Garnish with chopped fresh parsley or green onion if desired, and serve cold.

Notes

Make it thick. A thick dressing keeps the finished slaw creamy. As it chills, the cabbage releases water and naturally thins the dressing, so don't worry if it seems heavy at first.
Chill for the best texture. Let the coleslaw rest at least 30 minutes before serving so the cabbage softens and absorbs the flavor. One to two hours is even better. Avoid letting it sit longer than 24 hours, or it can turn watery.
Yield note. As the cabbage absorbs the dressing it wilts and shrinks, so the finished recipe makes about 3 cups after chilling.
Low-sodium swap. To cut back on salt, replace the celery salt with about ½ teaspoon of celery seed plus a small pinch of regular salt, then taste and adjust.
Vinegar swap. White vinegar gives a sharp, clean tang; apple cider vinegar makes it a touch softer and fruitier.

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