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The easiest dressing you’ll ever make – and the reason everyone asks for your coleslaw recipe!

I don’t love buying pre-made dressings. While I’m all for a good shortcut, store-bought dressings just don’t cut it for me. They’re often expensive, full of additives, can taste a bit artificial, and almost always end up half-used, lurking in the back of the fridge until they expire and inevitably land in the trash. 

coleslaw dressing recipe ready to serve
Creamy, tangy, a little sharp – the kind of dressing that makes cabbage crave-worthy.

That’s why I always make my own coleslaw dressing – and this one takes all of 2 minutes. It’s creamy, tangy, a little bit sharp, and made with ingredients you’ve probably already got at home. It turns a humble pile of cabbage into the kind of salad people rave about.

This is the dressing I reach for on repeat – at backyard barbecues, weeknight schnitzel dinners, or picnics where I need a quick win. Don’t skimp on the whole-egg mayo (it’s what makes it) and don’t feel limited to cabbage – this dressing works on almost anything!

coleslaw dressing in air tight container
Future You will love this. It keeps in the fridge for up to a week – shake, pour, done!

Can I make it lighter?

Swap half the mayonnaise for Greek yoghurt. It’ll still be creamy and delicious, but with a little more tang and less richness (however, it will no longer be dairy-free).

Will kids eat this dressing?

Yes! The dressing is creamy and mild, which makes it a winner with kids. You can dial back the vinegar a touch for a milder, less acidic flavour, if you prefer.

coleslaw dressing recipe ingredients
Nothing fancy here – just pantry staples (whole-egg mayonnaise, apple cider vinegar, dijon mustard, sugar, salt and pepper) that turn into something magical in 2 minutes.

What can I serve this coleslaw dressing with?

It’s perfect tossed through the classic shredded cabbage and carrot mix for coleslaw. But it doesn’t stop there, try:

  • Shredded kale or brussels sprouts – The creamy tang softens those tougher greens.
  • Carrot ribbons or grated beetroot (beet) – Bright, crunchy and colourful.
  • Potato salad – Swap out the usual mayo-only dressing for this tangy upgrade.
  • Burgers and schnitzel rolls – Spread it on the roll instead of plain mayo.
  • Wraps or tacos – Drizzle it over grilled chicken, fish or pulled pork.
dressed coleslaw salad
Cheaper and tastier than store-bought, this dressing is proof a humble pile of veggies can steal the show when dressed right.

If you enjoyed The BEST Coleslaw Dressing, I think you’ll love:

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coleslaw dressing recipe ready to serve

The BEST Coleslaw Dressing

Author: Nicole
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The BEST Coleslaw Dressing is creamy and tangy, takes just 2 minutes and uses ingredients you’ve already got at home. It’s budget-friendly, fridge-friendly and guaranteed to make even humble cabbage taste like the hero of the table. Perfect for barbecues, weeknight dinners or meal prep wins.
Prep 2 minutes
Total 2 minutes
Servings: 6 servings

Click to change the servings

Ingredients

  • 160 g (⅔ cup) whole-egg mayonnaise (see note 1 about dairy and gluten)
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard (see note 2 about gluten)
  • 1 tsp white sugar (can be substituted with honey)
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper, plus extra to serve

Instructions

  • Combine all the ingredients in a small bowl or jar.
  • Whisk (or shake if using a jar) until smooth and creamy.
  • Toss with shredded vegetables just before serving.

Nutrition information

Nutrition Facts
The BEST Coleslaw Dressing
Amount per Serving
Calories
186
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
5
g
Cholesterol
 
11
mg
4
%
Sodium
 
376
mg
16
%
Potassium
 
14
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
1
g
1
%
Protein
 
0.3
g
1
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
0.003
mg
0
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Mayonnaise is generally dairy- and gluten-free, but always check the label to be 100% sure.
Note 2 – Mustard is generally gluten-free, but always check the label to be 100% sure.

Make Ahead

  • The dressing can be made up to 7 days in advance and stored in a sealed jar in the fridge.
  • For crunch, keep the shredded vegetables separate until right before serving.

Leftovers

  • Dressing on its own – Keeps in the fridge for up to 7 days.
  • Dressed coleslaw – Best eaten within 24 hours (after that it gets a bit soggy, but still tasty for wraps or sandwiches). Not suitable for freezing.

Tried this recipe?

Let us know how it was!
Course barbecuing, Salad, Side Dish
Cuisine Australian