Coleslaw is a classic side dish that complements many meals, from BBQ to fried chicken and sandwiches. The key to a delicious coleslaw lies in its dressing—a balance of creaminess, tanginess, and a hint of sweetness. Below, we’ll walk through the perfect coleslaw dressing recipe, variations, and tips to elevate your dish.
Ingredients for Coleslaw Dressing
To make a traditional coleslaw dressing, you’ll need:
- ½ cup mayonnaise – The creamy base of the dressing.
- 2 tablespoons apple cider vinegar – Adds tang and brightness.
- 1 tablespoon Dijon mustard – Enhances the flavor with a mild spice.
- 1 tablespoon sugar or honey – Balances the tanginess with sweetness.
- ½ teaspoon salt – Enhances overall flavor.
- ½ teaspoon black pepper – Adds a slight kick.
- ¼ teaspoon celery seed (optional) – A secret ingredient for extra depth.
Step-by-Step Instructions
- Mix the Ingredients
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar (or honey) until smooth.
- Season It
- Add the salt, black pepper, and celery seed (if using), and whisk again until fully combined.
- Adjust the Flavor
- Taste the dressing and adjust by adding more vinegar for tanginess, sugar for sweetness, or salt for seasoning.
- Let It Rest
- For the best flavor, let the dressing sit in the fridge for at least 10–15 minutes before using it. This helps the flavors meld together.
How to Use the Dressing
- Classic Coleslaw: Toss the dressing with 4 cups of shredded cabbage and carrots. Let it sit for 30 minutes in the fridge before serving.
- Crunchy Slaw Variation: Add sliced apples, nuts, or sunflower seeds for extra texture.
- Spicy Coleslaw: Mix in ½ teaspoon hot sauce or cayenne pepper for heat.
- Lighter Option: Substitute Greek yogurt for part of the mayonnaise to reduce calories.
Storage Tips
- Store the dressing in an airtight container in the refrigerator for up to 1 week.
- Stir before each use, as the ingredients may separate over time.
Final Thoughts
This homemade coleslaw dressing is versatile, fresh, and way better than store-bought versions. Whether you’re serving it at a summer BBQ or as a side to your favorite sandwich, this dressing will elevate your coleslaw to the next level!
FAQs
Can I make coleslaw dressing ahead of time?
Yes! You can prepare coleslaw dressing up to a week in advance. Store it in an airtight container in the refrigerator and stir before using, as some separation may occur.
What can I use instead of mayonnaise?
If you prefer a lighter option, substitute Greek yogurt or sour cream for some or all of the mayonnaise. This will still give you a creamy texture with a slight tang.
How do I keep coleslaw from getting watery?
To prevent watery coleslaw, sprinkle a little salt on the shredded cabbage and let it sit for 10–15 minutes before adding the dressing. Then, drain any excess liquid before mixing.
Can I use bottled vinegar instead of apple cider vinegar?
Yes! While apple cider vinegar adds a nice sweetness, you can substitute it with white vinegar, rice vinegar, or even lemon juice for a slightly different tangy flavor.