Recipe

Homemade Coleslaw Dressing (3 Ways)

Creamy Southern, tangy vinegar and oil, plus a quick mayo-free option with exact measurements, simple ratios, storage tips, and the best cabbage cuts for each.

By Matt Campbell

•

4.8

A real photograph of homemade coleslaw dressing in a clear mason jar with a whisk beside it on a bright kitchen counter, with shredded green cabbage in a bowl in the background

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Coleslaw dressing is one of those quiet kitchen superpowers. You whisk it once, and suddenly you have a side dish that can hang with barbecue, tacos, baked potatoes, and that random rotisserie chicken you bought because it was on sale.

This page is for the coleslaw dressing recipe search that we all do when we want the good stuff without overthinking it. You get three options:

Creamy Southern: a classic sweet tangy dressing with mayo and a splash of buttermilk or sour cream.
Tangy vinegar and oil: Carolina-inspired, bright and sharp, perfect for cut-through-the-richness meals.
Mayo-free: a short dairy-free route that still clings to cabbage and tastes like you meant it.

Also included: when to salt, how to keep cabbage crunchy, and which cabbage cuts each dressing likes best.

A real photograph of a hand whisking creamy coleslaw dressing in a glass mixing bowl, with vinegar and mustard on the counter nearby

Why It Works

Three dressings, one groove. Whisk, rest, taste, then adjust. Easy to scale up for cookouts or down for a Tuesday.
Balanced flavor without fuss. Sugar is there to round out acidity, not turn your slaw into dessert.
Crunch stays crunchy. You will learn when to add salt and when to dress the cabbage so it does not go watery.
Make-ahead friendly. All three can be made in advance, then whisked or shaken back to life.

Pairs Well With

Storage Tips

Make-ahead and storage

Store dressing in a sealed jar in the refrigerator for 5 to 7 days (creamy and mayo-free) or 7 to 10 days (vinegar and oil).
Dairy-free note: If you use plant yogurt, let its use-by date be your guide.
Shake or whisk before using. Vinegar dressings separate. Creamy dressings thicken as they sit.
If you already dressed the cabbage, plan to eat it within 24 hours for best crunch. It is still safe after that, but texture goes from crisp to relaxed.
Keep it cold. For picnics and cookouts, set the bowl over a larger bowl of ice, or bring the dressing separately and toss right before serving.

When to add salt

Salt pulls water out of cabbage. That can be good or bad depending on your goal.

For extra-crisp slaw: salt the shredded cabbage lightly (about 1/2 teaspoon kosher salt per pound), toss, and let sit 20 minutes. Then squeeze gently and pat dry before dressing.
For a creamy, not watery bowl: keep salt low in the dressing at first, toss with cabbage, then taste and add final salt 10 minutes later.
For vinegar slaw: you can salt right away because the dressing is thinner and meant to soak in. Still, taste after 10 minutes because acidity can mask salt at first.

Common Questions

How do you make coleslaw dressing?

Pick your style, then whisk the base, add acid, and finish with seasoning. Creamy dressings start with mayo and dairy, vinegar dressings start with vinegar and oil, and mayo-free versions use a plant base or a simple vinaigrette. The key is tasting after it sits for 5 to 10 minutes because sugar dissolves, flavors bloom, and the acidity calms down.

What is the best vinegar for coleslaw dressing?

Apple cider vinegar is the all-purpose favorite. It tastes like coleslaw. White vinegar is sharper and more old-school. Rice vinegar is softer and slightly sweet, great if you want a gentler tang.

Why did my creamy coleslaw get watery?

Cabbage releases moisture when it is salted or sits in dressing. Fix it by draining excess liquid, then stirring in 1 to 2 tablespoons mayo or sour cream to tighten. Next time, dry the cabbage well and wait to add final salt until after you toss.

Can I make coleslaw dressing without sugar?

Yes. The result will be sharper. If you still want balance, use 1 to 2 teaspoons honey, maple syrup, or a pinch of grated carrot in the slaw to bring natural sweetness.

Is coleslaw dressing gluten-free?

It usually is. The main surprise gluten culprit is malt vinegar (not used in these recipes). Dijon mustard and mayo are often gluten-free, but brands vary, so check labels if you are highly sensitive.

A real photograph of tangy vinegar and oil coleslaw dressing in a glass jar with visible black pepper, sitting on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Whisk
Measuring cups and spoons
Mason jar or airtight container for storage
Microplane or small grater (optional for onion or garlic)

I love coleslaw, but I am not loyal to one dressing. Some nights I want creamy and cozy. Other nights I want that vinegar snap that wakes up a plate of pulled pork. This page is basically how my brain works in the kitchen: pick a vibe, whisk fast, taste twice, and pretend I planned it that way.

Homemade Coleslaw Dressing (3 Ways)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings About 1 1/4 cups (dresses 6 to 8 cups slaw)

Ingredients

Choose your dressing

How much slaw does this make? Each dressing yields about 1 1/4 cups, enough for 6 to 8 cups shredded cabbage (about 1 medium head, depending on size and how finely you shred it).

1) Creamy Southern (mayo + buttermilk or mayo + sour cream)

Simple ratio: 3 parts mayo : 1 part dairy, then season to taste.

3/4 cup mayonnaise
1/4 cup buttermilk or 1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 to 3 tablespoons granulated sugar (start with 2)
1/2 teaspoon celery seed (optional, but very classic)
1/2 teaspoon kosher salt (use less if you are using Morton; add more to taste)
1/4 teaspoon black pepper
1 to 2 tablespoons finely grated onion (optional, for that deli-style bite)

Quick tip: Celery seed and grated onion get stronger as the dressing sits, so go easy at first and adjust after the 5-minute rest.

2) Tangy Vinegar and Oil (Carolina-inspired)

Simple ratio: 2 parts vinegar : 1 part oil, then season and sweeten.

1/2 cup apple cider vinegar
1/4 cup neutral or mild oil (canola, avocado, grapeseed, or light olive oil)
2 tablespoons granulated sugar or honey (adjust to taste)
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon celery seed (optional)

3) Mayo-free (dairy-free creamy or simple slaw vinaigrette)

Option A: Creamy dairy-free

1/2 cup unsweetened plain plant yogurt (soy or coconut style) or 1/2 cup vegan mayonnaise
2 tablespoons apple cider vinegar or lemon juice
1 tablespoon Dijon mustard
1 to 2 tablespoons maple syrup or granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper

Option B: Light vinaigrette

Simple ratio: about 4 parts vinegar : 3 parts oil, for a punchy, light slaw.

1/3 cup apple cider vinegar
1/4 cup neutral or mild oil
1 tablespoon granulated sugar or maple syrup
1 teaspoon Dijon mustard (or yellow mustard for a softer, classic tang)
1/2 teaspoon kosher salt
Black pepper to taste

Cabbage cut tip: Creamy dressings love thin shreds. Vinegar dressings can handle thicker ribbons or chopped cabbage because they penetrate better.

Instructions

How to make coleslaw dressing

1) Creamy Southern

In a bowl, whisk together mayonnaise and buttermilk (or sour cream) until smooth.
Whisk in vinegar, mustard, sugar, celery seed (if using), salt, pepper, and grated onion (if using).
Let it sit 5 minutes, then taste. Adjust with more vinegar for tang, more sugar for balance, and a pinch more salt if it tastes flat.
Refrigerate until needed. Whisk again before tossing with cabbage.

2) Tangy Vinegar and Oil (Carolina-inspired)

In a bowl or jar, whisk (or shake) vinegar, sugar or honey, mustard, salt, pepper, and crushed red pepper (if using) until the sugar dissolves.
Slowly whisk in the oil to slightly emulsify, or just shake hard in a jar for 10 seconds.
Rest 5 minutes, then taste. Add a touch more sugar if it is aggressively sharp.

3) Mayo-free

Option A: Creamy dairy-free

Whisk plant yogurt (or vegan mayo), vinegar or lemon juice, mustard, sweetener, salt, and pepper until smooth.
Let sit 5 minutes, then taste and adjust. If it is too thick, thin with 1 to 2 teaspoons water.

Option B: Light vinaigrette

Whisk vinegar, Dijon mustard, sugar, salt, and pepper.
Whisk in oil, then taste. This one should be punchy.

Best cabbage cut for each dressing

Very thin shreds (mandoline style): best with creamy Southern and dairy-free creamy. They coat every strand, giving you that classic deli vibe.
Medium shred: works with anything, especially if you want a slaw that stays chunky.
Thick ribbons or chopped cabbage: best with vinegar and oil. The dressing seeps in instead of just sitting on the surface.

Timing tip: For maximum crunch, toss cabbage with dressing 15 to 30 minutes before serving. For softer, picnic-style slaw, you can dress it 2 to 4 hours ahead.

A real photograph of a person whisking a vinegar and oil coleslaw dressing in a stainless steel bowl, with a bottle of apple cider vinegar nearby

Nutrition information is estimated.

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