How to Make Coleslaw Dressing

Co-authored by Jessica Gibson

If you're tired of using bottled coleslaw dressing, make your own fresh version. Decide if you'd like to make traditional coleslaw dressing with sour cream, Southern-style dressing that's slightly sweet, tangy vinegar dressing, creamy coleslaw with sour cream and mayo, or a lower-fat Greek yogurt dressing. Then toss whichever dressing you made with freshly shredded cabbage or coleslaw mix from a bag.

Ingredients

Traditional Coleslaw Dressing^{[1]
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3 tablespoons (44 ml) of apple cider vinegar
2 tablespoons (25 g) of sugar
3 to 4 tablespoons (36 to 48 g) of sour cream
1/2 teaspoon (1 g) of celery seeds
1/2 teaspoon (1 g) of caraway seeds
Salt and freshly ground pepper to taste

Makes enough dressing for 1 ¹⁄₄ pounds (570 g) of coleslaw mix

Southern-Style Dressing^{[2]
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1/3 cup (66 g) of white sugar
¹⁄₄ cup (59 ml) of milk
½ cup (116 g) of mayonnaise
¹⁄₄ cup (59 ml) of buttermilk
1 teaspoon (5 g) of Dijon or yellow mustard
1 ¹⁄₂ tablespoons (22 ml) of apple cider vinegar
1 ¹⁄₂ tablespoons (22 ml) of lemon juice
1/2 teaspoon (1 g) of onion powder or 2 tablespoons (30 g) of freshly grated onion
1/2 teaspoon (2.8 g) of salt
1 teaspoon (2 g) of freshly ground black pepper

Makes enough dressing for 1 ¹⁄₂ pounds (680 g) of coleslaw mix

Tangy Vinegar Dressing^{[3]
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1 cup (240 ml) of apple cider vinegar
1 cup (200 g) of sugar
3 tablespoons (44 ml) of extra-virgin olive oil
1 clove of finely minced garlic
1 teaspoon (2 g) of freshly ground black pepper
1 teaspoon (2 g) of celery seeds

Makes enough dressing for 3 ¹⁄₂ pounds (1,600 g) of coleslaw mix

Creamiest Coleslaw Dressing^{[4]
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1/2 cup (115 g) of sour cream
1/2 cup (116 g) of mayonnaise
¹⁄₄ cup (59 ml) of white wine or apple cider vinegar
1 tablespoon (12.5 g) of granulated sugar
1/2 teaspoon (2.8 g) of salt

Makes enough dressing for 3 pounds (1,400 g) of coleslaw mix

Greek Yogurt Dressing^{[5]
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1 cup (285 g) of non-fat plain Greek yogurt
1 1/2 teaspoons (7.5 g) of Dijon mustard
1 tablespoon (15 ml) of water
1 tablespoon (15 ml) of pure maple syrup
2 ¹⁄₂ teaspoons (12 ml) of apple cider vinegar
1/2 teaspoon (2.8 g) of salt
1/4 teaspoon (0.5 g) of black pepper
1/8 teaspoon (0.4 g) of celery seed

Makes enough dressing for 2 pounds (910 g) of coleslaw mix

Method 1

Method 1 of 5:

Traditional Coleslaw Dressing

1
Put the vinegar, sugar, sour cream, caraway and celery seeds in a bowl. Pour 3 tablespoons (44 ml) of apple-cider vinegar into a small bowl and spoon in 3 tablespoons (36 g) of sour cream. Add 2 tablespoons (25 g) of sugar, 1/2 teaspoon (1 g) of celery seeds, and 1/2 teaspoon (1 g) of caraway seeds.
- If you prefer a neutral-tasting vinegar, use plain white vinegar instead of the apple cider vinegar.
2
Whisk the dressing and taste it to adjust the flavor. Mix the ingredients until the sugar is dissolved and the sour cream is incorporated. Dip a spoon into the dressing and taste it. Then add salt and pepper according to your taste.
- If you want the dressing to be creamier, whisk in another 1 tablespoon (12 g) of sour cream.
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3
Toss the traditional dressing with shredded cabbage mix. Pour this dressing over 1 ¹⁄₄ pounds (570 g) of coleslaw mix in a large serving bowl. Mix until the cabbage mix is completely coated with the dressing. Then refrigerate the coleslaw for 1 to 2 hours before you serve it.
- While you can refrigerate the coleslaw in an airtight container up to 3 to 5 days, it will soften the longer it's stored.
- To make just the dressing ahead of time, cover the dressing and refrigerate it for up to 5 days before mixing it with the cabbage.

Method 2

Method 2 of 5:

Southern-Style Dressing

1
Stir together the sugar, milk, mayonnaise, buttermilk, and mustard. Pour ¹⁄₄ cup (59 ml) of milk and ¹⁄₄ cup (59 ml) of buttermilk into a bowl. Mix in 1/3 cup (66 g) of white sugar, ½ cup (116 g) of mayonnaise, and 1 teaspoon (5 g) of Dijon or yellow mustard.
- Continue to stir until the mixture is smooth and the sugar dissolves.
2
Mix in the vinegar, juice, onion, salt, and pepper. Stir or whisk in 1 ¹⁄₂ tablespoons (22 ml) of apple cider vinegar, 1 ¹⁄₂ tablespoons (22 ml) of lemon juice, 1/2 teaspoon (2.8 g) of salt, 1 teaspoon (2 g) of freshly ground black pepper, and 1/2 teaspoon (1 g) of onion powder.
- If you don't have onion powder, grate 2 tablespoons (30 g) of onion and stir it into the dressing.
3
Toss the Southern-style dressing with coleslaw mix. Put 1 ¹⁄₂ pounds (680 g) of coleslaw mix into a large serving bowl and pour the dressing over it. Mix the dressing until all of the coleslaw is coated and then refrigerate the coleslaw for 1 hour. Then stir the coleslaw again just before serving it.
- You can refrigerate the coleslaw for up to 3 to 5 days in an airtight container, but it will soften the longer it's stored.

Method 3

Method 3 of 5:

Tangy Vinegar Dressing

1
Put the vinegar, sugar, oil, garlic, pepper, and celery seeds in a bowl. Pour 1 cup (240 ml) of apple cider vinegar and 3 tablespoons (44 ml) of extra-virgin olive oil into a small bowl. Add 1 cup (200 g) of sugar, 1 finely minced clove of garlic, 1 teaspoon (2 g) of freshly ground black pepper, and 1 teaspoon (2 g) of celery seeds.
- To change the flavor of the dressing, consider using sesame or walnut oil instead of extra-virgin olive oil.
2
Whisk the vinegar dressing. You'll need to whisk for about 1 minute so the sugar dissolves completely and the seasonings combine with the oil. Keep in mind that if you make the dressing ahead of time, the oil and vinegar will separate.
- You can prepare the vinegar dressing up to 5 days in advance. Store it in the refrigerator until you're ready to make the coleslaw.
3
Combine the tangy vinegar dressing with coleslaw mix. Put 3 ¹⁄₂ pounds (1,600 g) of coleslaw mix into a large serving bowl and pour the dressing over it. Toss the mixture until the cabbage is evenly coated with the dressing. Then serve it immediately.
- Refrigerate leftover coleslaw in an airtight container for up to 3 to 5 days. The flavors will intensify, but the cabbage will soften.

Method 4

Method 4 of 5:

Creamiest Coleslaw Dressing

1
Put sour cream, mayo, vinegar, sugar, and salt into a bowl. Scoop 1/2 cup (115 g) of sour cream and 1/2 cup (116 g) of mayonnaise in a bowl. Add ¹⁄₄ cup (59 ml) of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (2.8 g) of salt.
- If you prefer, substitute honey for the granulated sugar.
2
Stir and taste the creamy dressing. Use a spoon to mix the ingredients until you have a smooth, thick dressing. Taste a little of the dressing and add more salt or sugar according to your taste.
- If you want to make the creamy dressing ahead of time, mix it up and refrigerate it in an airtight container for up to 5 days.
3
Stir the dressing into your coleslaw mix. Place 3 pounds (1,400 g) of coleslaw mix into a serving bowl and spoon the thick dressing over the cabbage. Stir until the coleslaw is evenly coated with the dressing and serve it immediately.
- Refrigerate leftover coleslaw in an airtight container for up to 3 to 5 days.

Method 5

Method 5 of 5:

Greek Yogurt Dressing

1
Mix the yogurt, mustard, water, maple syrup, and vinegar. Spoon 1 cup (285 g) of non-fat plain Greek yogurt into a bowl along with 1 1/2 teaspoons (7.5 g) of Dijon mustard. Pour in 1 tablespoon (15 ml) of water, 1 tablespoon (15 ml) of pure maple syrup, and 2 ¹⁄₂ teaspoons (12 ml) of apple cider vinegar. Stir or whisk until the dressing base is smooth.
2
Stir in salt, pepper, and celery seed. Add 1/2 teaspoon (2.8 g) of salt, 1/4 teaspoon (0.5 g) of black pepper, and 1/8 teaspoon (0.4 g) of celery seed. Stir the seasonings in and then taste the dressing. Adjust the flavors according to your taste.
- For example, if you want a tangier dressing, add more vinegar or Dijon mustard. To make the dressing sweeter, stir in more maple syrup.
3
Stir the Greek yogurt dressing into the coleslaw mix. Get out a serving bowl and put 2 pounds (910 g) of coleslaw mix into it. Scoop the dressing onto the coleslaw mix and then combine them. Serve the coleslaw immediately.
- Store leftovers in an airtight container for up to 3 to 5 days.

Community Q&A

Question

Will the carrots and cabbage be raw when shredded?

Qamar

Top Answerer

Yes. You do not cook the carrots and cabbage. Instead, use fresh produce to make a crunchy coleslaw salad mixed to which you add the coleslaw dressing.