Mayonnaise Coleslaw Dressing Recipe
Full-fat mayonnaise gives the dressing enough body to cling to shredded cabbage instead of pooling at the bottom of the bowl, while a splash of cider vinegar and a spoon of sugar balance the richness so the slaw doesn't taste flat or greasy.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 8
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon yellow mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Nutrition per serving
- Calories
- 206
- Protein
- 0g
- Carbs
- 7g
- Fat
- 20g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a medium bowl, whisk together the mayonnaise, cider vinegar, sugar, and mustard until smooth and no streaks of mayonnaise remain.
- 2Stir in the celery seed, salt, and black pepper.
- 3Taste and adjust: add more vinegar for tang, more sugar if it tastes sharp, or a splash of milk if it seems too thick to coat shredded cabbage evenly.
- 4Cover and refrigerate for at least 30 minutes before tossing with cabbage, this gives the sugar and salt time to dissolve fully into the dressing.
- 5Toss with about 8 cups of shredded cabbage and carrot just before serving, or up to a few hours ahead if you want a softer, more marinated slaw.
Tips & variations
- For a tangier, more vinegar-forward slaw closer to a deli style, increase the cider vinegar to 3 tablespoons and cut the sugar back to 1 tablespoon.
- Swap half the mayonnaise for full-fat sour cream or plain Greek yogurt for a lighter, slightly tangier dressing that still clings well.
- A small splash of pickle juice in place of some of the vinegar adds extra flavor if you're already using a jar of dill or sweet pickles nearby.
- If the cabbage releases water after sitting, drain the slaw briefly in a colander before serving so the dressing doesn't turn watery.
Storage & reheating
Store the dressing alone in an airtight container in the refrigerator for up to 1 week. Once tossed with cabbage, coleslaw is best eaten within 2 to 3 days; the cabbage will continue to soften and release liquid the longer it sits, so drain off any excess liquid before serving leftovers.
Tips from the Tulo kitchen
- Salting the shredded cabbage lightly and letting it sit in a colander for 15 minutes before dressing it draws out excess water so the finished slaw stays creamy instead of watery.
- A double batch of just the dressing keeps well in the fridge and is handy for pulled pork sandwiches or as a quick dip for fried pickles.
FAQ
What's the ratio of mayonnaise to vinegar for coleslaw dressing?
A good starting ratio is about 8 parts mayonnaise to 1 part vinegar by volume, roughly 1 cup mayonnaise to 2 tablespoons vinegar, then adjust to taste since cabbage sweetness and mayonnaise brands vary.
Why is my coleslaw dressing too runny?
Runny dressing is usually caused by cabbage that released water after being salted or dressed too far in advance; drain the shredded cabbage in a colander for 15 minutes before tossing, or add a spoonful more mayonnaise to thicken it back up.
Can I make coleslaw dressing ahead of time?
Yes, the dressing keeps in the refrigerator for up to a week on its own and actually improves after a few hours as the flavors meld, but wait to toss it with cabbage until closer to serving so the slaw doesn't turn watery.
Can I use light or low-fat mayonnaise?
Yes, but the dressing will taste noticeably tangier and thinner since light mayonnaise has more water content; you may need to cut back on the added vinegar to compensate.