In this post: Try this delicious creamy coleslaw dressing recipe with mayo. When mixed with cabbage and carrots it’s the perfect side for burgers, chicken legs, and slow-cooker chicken!
Summer is the time for picnics, lazy days on the beach, and family barbecues. The last thing anyone wants to be doing is slaving in the kitchen for hours. At least I’m sure it’s the last thing I want to be doing! That’s why easy recipes like this coleslaw dressing recipe with mayo are staples in the summer. Learn to make this recipe for yourself with step-by-step instructions.
Why You’ll Love This Recipe
This homemade coleslaw dressing recipe with mayo:
- is quick and easy to make
- doesn’t require fancy equipment or hard-to-find ingredients
- is adaptable to many dietary restrictions and allergies
Ingredients
- Mayonnaise: makes the coleslaw deliciously creamy.
- White vinegar: adds tartness.
- White sugar: sweetens the coleslaw perfectly.
- Celery salt: peppery and green flavor.
- Black pepper: optional for flavoring.
Substitutions and Variations
- Instead of sugar, you can try honey or maple syrup.
- There is no base ingredient as good as mayonnaise, but you can try plain Greek yogurt or swap half the mayonnaise for sour cream. You can also use vegan mayonnaise instead of regular mayonnaise.
- You can swap the white vinegar for lemon juice or apple cider vinegar.
How to Make the Best Coleslaw Dressing
- Add mayo, vinegar, sugar, salt, and pepper to a small mixing bowl.
- Whisk the ingredients until they’re thoroughly mixed.
How to Make Creamy Coleslaw
This homemade creamy coleslaw can be whipped up easily with the help of a food processor. Of course, if you’d like to save even more time (or you don’t have a food processor) feel free to pick up a bag of store-bought ready-to-make coleslaw and just add the creamy homemade sauce!
Ingredients
- 1/2 head of green cabbage, or a mix of green and purple
- 2 large carrots
- 1/2 medium red onion
Instructions
- Peel the carrots and trim off the ends.
- Using the grater attachment, process cabbage, carrots, and red onion in a food processor then place them into a large bowl.
- Pour the coleslaw dressing over the cabbage mixture and toss well to coat.
What’s the best cabbage to use?
Any cabbage is good cabbage for this recipe. I often use green cabbage or a combo of green and red cabbage.
How to cut cabbage for coleslaw
If you don’t have a food processor, you’ll need to know how to cut a cabbage. Start by halving or quartering the cabbage to make cutting the core out easier. Once the core is out, cut the cabbage into thin shreds. And voila, you have shredded cabbage!
How to keep coleslaw crunchy
Don’t mix in the coleslaw dressing until right before you serve the coleslaw. If you are transporting the coleslaw or saving it for later, store the dressing and veggie mix separately.
What kind of vegetables can I use?
- green cabbage
- red cabbage
- Napa cabbage
- carrots
- apples
- radishes
- red onion
- green onion
- thinly sliced bell peppers
What Should I Eat Coleslaw With?
Storage
Store the coleslaw leftovers in an airtight container in the fridge for up to one week. If you’re preparing the coleslaw mix ahead of time, store the veggie mix and coleslaw dressing separately so the coleslaw doesn’t get soggy.
FAQs
How to make it healthy
This recipe is already healthy! It’s packed with delicious veggies and micronutrients. If you want to reduce the fat, swap half or all of the mayonnaise for Greek yogurt.
Can you make coleslaw dressing in advance?
You can make this coleslaw dressing up to one week in advance. If you make the coleslaw veggie mix too, store the veggie mix and the dressing separately so the coleslaw doesn’t get soggy.
Is this coleslaw recipe keto?
This coleslaw isn’t keto but it can be made keto if you replace the sugar with a sugar-free sweetener.
How long does coleslaw dressing last?
Coleslaw dressing will last up to one week in the fridge!
Can I freeze this coleslaw dressing?
You can freeze the dressing in an airtight container for up to 1 month. But you shouldn’t freeze the coleslaw itself because it will not taste very good when thawed.
More Sauces and Dressings
More Summer Side Dishes
Coleslaw Dressing
This coleslaw recipe with mayo is the perfect dressing for creamy coleslaw!
Ingredients
For the dressing
- 1/2 cup mayonnaise
- 1 tbsp white vinegar
- 1 tsp white sugar
- 1 tsp celery salt
- black pepper, optional, to taste
For coleslaw
- 1/2 head green cabbage, or a mix of green and purple
- 2 large carrots
- 1/2 medium red onion
Instructions
For the dressing
- Add mayo, vinegar, sugar, salt, and pepper to a small mixing bowl.
- Beat the ingredients until they are thoroughly mixed.
For coleslaw
- Peel carrots and trim off ends.
- Using the grater attachment, process cabbage, carrots, and red onion in a food processor then place into a large mixing bowl.
- Pour sauce over cabbage mixture and stir well to coat.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 254mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
What’s your favorite way to make coleslaw?
Thanks for sharing- sounds YUMMY!! Happy 4th of July!:)
Thank you and Happy 4th to you too Cindy!
pretty colorful cole slaw!
Um, yes. I try to sneak in as many veggies as possible! 🙂
That looks delicious! I love coleslaw!
🙂
This looks delicious! Coleslaw is one of my most favourite salads ever…especially served over pulled pork! YUM!