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.
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!
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.
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.
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 minutesmins
Total 2 minutesmins
Servings: 6servings
Ingredients
160g(⅔cup)whole-egg mayonnaise (see note 1 about dairy and gluten)
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.
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.