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.
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!
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.
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.
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The BEST Coleslaw Dressing
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.
- Total Time: 2 minutes
- Yield: Makes 1 cup dressing (serves 6–8 with slaw)
Ingredients
- ⅔ cup (160 g) 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.
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.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-cook
- Cuisine: Everyday
