Easy Homemade Coleslaw Dressing: Tangy & Creamy (Print Version)
Whip up an Easy Homemade Coleslaw Dressing! This tangy, creamy recipe is a family favorite, perfect for summer potlucks.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 cup (240g) mayonnaise
02 -
2 tablespoons white vinegar
03 -
2 tablespoons granulated sugar
04 -
2 tablespoons milk (or buttermilk)
→ Flavor Boosters
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon celery seed
07 -
1/2 teaspoon salt (or to taste)
08 -
1/4 teaspoon black pepper (freshly ground preferred)
# Instructions:
01 -
Grab a medium-sized bowl – my favorite is that chipped blue one I've had forever – and get ready to whisk. Pour in the mayonnaise, white vinegar, granulated sugar, and milk (or buttermilk if you're feeling fancy). This is where the magic starts! I always take a moment to really get a good whisk going, making sure there are absolutely no lumps. You want it smooth, like a silky dream. Sometimes I get a little too enthusiastic and splash mayo on the counter, but hey, that's just part of the kitchen fun, right?
02 -
Now for the good stuff! Add the Dijon mustard, celery seed, salt, and black pepper to the bowl. I love the smell of the Dijon hitting the mayo; it's just so pungent and promising. Give it another vigorous whisk until everything is perfectly combined and the dressing looks uniform. Make sure those celery seeds are distributed evenly; they're tiny but mighty! I've had times where I rushed this and ended up with a clump of salt at the bottom. Not ideal, trust me.
03 -
This is, honestly, the most crucial step! Grab a spoon and take a small taste. What does it need? More tang? A pinch more sugar? Maybe a tiny bit more salt to really make it sing? This is your chance to make this Easy Homemade Coleslaw Dressing truly <i>yours</i>. I usually find I need a little more sugar to cut through the vinegar, but my partner prefers it extra tangy. Don't be afraid to experiment here; your taste buds are the best guide!
04 -
Once you're happy with the flavor, cover the bowl tightly with plastic wrap and pop it into the fridge. I know, waiting is the hardest part! Let it chill for at least 30 minutes, but honestly, an hour or two is even better. This chilling time allows all those beautiful flavors in the Easy Homemade Coleslaw Dressing to meld and deepen. It's like a flavor party happening in there, getting ready for its big debut.
05 -
While the dressing is chilling, get your veggies ready. I usually grab a bag of pre-shredded coleslaw mix because, let's be real, sometimes you just need a shortcut! But if you're feeling ambitious, thinly slice half a head of green cabbage and grate a couple of carrots. I love the crunch of fresh-cut cabbage, and the vibrant orange of the carrots just makes everything look so much more appealing.
06 -
When the dressing is perfectly chilled, pour it over your shredded cabbage and carrots in a large bowl. Gently toss everything together until the cabbage is evenly coated. I always use my hands for this (clean ones, of course!) because I feel like I can get a better, more even distribution. This is when the kitchen smells like summer! Serve immediately, or let it sit for another 15-30 minutes for the flavors to deepen even more. Enjoy your Easy Homemade Coleslaw Dressing!
# Notes:
01 -
Always chill the dressing before mixing it with the cabbage for the best texture.
02 -
Store any leftover dressing separately in an airtight container for up to a week.
03 -
If you're out of white vinegar, apple cider vinegar works in a pinch, but the flavor will be slightly fruitier.
04 -
For an extra vibrant look, add some shredded red cabbage to your mix.
# Equipment Needed:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Airtight container (for storage)
# Nutrition (Per Serving):
Calories: 180
Total Fat: 18g
Total Carbohydrate: 8g
Protein: 0g