Coleslaw Dressing
This coleslaw dressing recipe is the creamy, tangy, perfectly sweet sauce that turns a pile of shredded cabbage into the side dish everyone piles onto their plate first. Made with pantry staples in just five minutes, it's better than anything from a bottle and perfect for cookouts, potlucks, and weeknight dinners.
Equipment
- Medium glass mixing bowl for whisking the dressing
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- Large mixing bowl for tossing the coleslaw
- Mason jar with lid for chilling and storing the dressing
- Tongs or two large spoons for tossing
- Mandoline slicer (optional) for shredding cabbage thinly
- Food processor with shredding disc (optional)
- Sharp chef's knife and cutting board (optional)
Ingredients
- ¾ cup Duke's mayonnaise or Hellmann's, full-fat 180g
- ¼ cup sour cream 60g
- 2 tablespoons apple cider vinegar 30ml
- 2 tablespoons granulated sugar 25g
- 2 teaspoons Dijon mustard 10g
- ½ teaspoon celery seed 2g
- ½ teaspoon fine salt 3g
- ½ teaspoon freshly ground black pepper 1g
- 1 to 2 tablespoons whole milk or buttermilk optional, for thinning the dressing
- 1 pound coleslaw mix 16 ounces, about 8 cups of shredded green cabbage, red cabbage, and carrots
Instructions
- Set out the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, black pepper, and milk on your counter. Measure each ingredient before you start.
- Pour the apple cider vinegar into a medium mixing bowl. Add the granulated sugar and fine salt, then whisk for 30 to 45 seconds until mostly dissolved and no longer gritty.
- Add the mayonnaise and sour cream. Whisk slowly at first, then faster for about 1 minute until smooth and uniform. Scrape down the sides and bottom of the bowl.
- Add the Dijon mustard, celery seed, and black pepper. Crush the celery seed lightly between your fingertips as you add it, then whisk for about 20 seconds until evenly speckled.
- Taste the dressing. If too thick, whisk in 1 tablespoon of milk or buttermilk. Adjust tang with a splash of vinegar or sweetness with a pinch of sugar. The dressing should taste slightly bolder than desired since cabbage will mellow it.
- Cover the bowl or transfer to a mason jar. Refrigerate for at least 30 minutes, or up to overnight. Stir before using since it may thicken slightly.
- Empty the coleslaw mix into a large mixing bowl. If shredding your own, remove outer leaves and core, slice cabbage thinly, and stir in 2 grated carrots. Pat dry if wet and break up any clumps.
- Pour about three-quarters of the chilled dressing over the cabbage. Toss with tongs for about 1 minute until every shred is lightly glossy. Add remaining dressing if desired. Serve right away or refrigerate for 30 minutes to 1 hour for a softer texture.
Notes
- Use full-fat mayonnaise for the creamiest result; light versions can taste thin and watery once mixed with cabbage.
- Dissolve the sugar in the vinegar first to prevent any grainy texture in the finished dressing.
- Even 30 minutes of chilling makes the flavor more cohesive and less sharp.
- Dry the cabbage well before tossing; wet cabbage dilutes the dressing and leaves a puddle at the bottom of the bowl.
- Shred cabbage thinly so the fine shreds absorb the dressing evenly and are easier to eat on a sandwich.
- Start with less dressing than you think you need; you can always add more, but you cannot take it back once the slaw is soggy.
- For a crisp slaw, toss just before serving; for a softer, deli-style slaw, toss an hour ahead.
- Store dressing only in an airtight glass container or mason jar in the refrigerator for 5 to 7 days.
- Dressed coleslaw keeps covered in the fridge for up to 3 days; expect the cabbage to soften and release liquid over time.
- Do not freeze this dressing; mayonnaise-based dressings separate and turn grainy when thawed.
Nutrition
Serving: 1ServingCalories: 165kcalCarbohydrates: 4gProtein: 1gFat: 17gSaturated Fat: 3gSodium: 300mgSugar: 3g
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