This easy homemade coleslaw dressing gives the crunchy classic cabbage salad a tangy bite with creamy mayonnaise and cider vinegar’s zing.
Backyard barbecue and summer potlucks wouldn’t be the same without a classic coleslaw salad on the table. It’s the perfect side car to grilled chicken, the best grilled salmon, my very favorite garlic burgers and is a necessity when it comes to pulled pork sandwiches.
I make my best creamy coleslaw recipe with this same homemade dressing, but it can be used for even more than just lushing up cabbage, and that’s why it’s worthy of a recipe post of its own.
I eat coleslaw dressing on basic crunchy iceberg salads with cucumber and tomato, or drizzled on baked potatoes instead of sour cream. And it makes an awesome dip for fresh veggies on a platter or to dip in for a snack.
Some creamy coleslaw dressings use a combination of sour cream and mayonnaise with flavorings that run the gamut of grated onion to worcestershire sauce to mustard and lemon juice.
But why go through all those paces? Let’s keep this dressing simple.
Coleslaw Dressing Ingredients
This homemade coleslaw dressing is made of a few basic ingredients you’ll find in your refrigerator:
- Mayonnaise: Use a good quality brand. If you want to try a “light” coleslaw dressing version, know that it may be more watery. If using salad dressing here, omit the sugar below.
- Cider vinegar: The tang of cider vinegar is stronger than white vinegar and is best used here.
- Sugar: A small amount of sugar balances the pucker of the vinegar and mayo.
- Celery salt: This herb gives the dressing it’s distinct flavor.
- Green onion: Onion adds the heat and a bite of spice to this dressing and is more mellow than regular yellow or white onions.
- Fresh parsley: I always use flat leaf parsley but curly parsley gives the needed brightness too.
- Kosher salt and freshly ground black pepper: Kosher salt’s larger granules make this salt less iodine tasting, and better flavored.
There’s not much work to go into this dressing besides a minute or two of chopping then giving it a good, thorough stirring so everything melds together nicely.
Add more salt and pepper to taste, and if you like a really crunchy dressing, add a little more green onion to boot.
The dressing makes enough for a 1 pound package of coleslaw cabbage mix and will keep for 5-7 days in the refrigerator. Make it ahead of time for your backyard party then dress the cabbage mix 30 minutes before serving for the flavors to mix and mingle.
If you want to get fancy, add chopped apple or grapes, nuts or sunflower seeds.
More Coleslaw Recipes to Try
- How to Make the Best Creamy Coleslaw
- Easy Mexican Coleslaw Recipe
- Kale and Cabbage Coleslaw with Marcona Almonds
- Quick Korean Spicy Slaw
Mayonnaise with a bit of vinegar gives this coleslaw dressing a zing and keeps coleslaw crunchy.
- 2/3 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2-3 green onions, chopped
- 1/4 cup fresh parsley leaves, chopped
In a medium bowl, mix the mayonnaise, sugar, cider vinegar, celery salt, kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well. Use immediately or refrigerate for up to 5 days.
Use this as the dressing in my Best Creamy Coleslaw recipe.
More BBQ and Potluck Salad Recipe Ideas to Make Now
- How to Make the Best Potato Salad
- How to Make Classic Macaroni Salad
- Greek Salad with Avocado
- Asian Ramen Noodle Salad Recipe
- Creamy Yogurt Cucumber Salad Recipe
- Classic Shrimp Macaroni Salad Recipe
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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