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Creamy Coleslaw Dressing served on a plate

Creamy Coleslaw Dressing

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This creamy coleslaw dressing balances tangy apple cider vinegar, sweet granulated sugar, and rich mayonnaise for a thick and flavorful coating on cabbage. It emulsifies smoothly with Dijon mustard and thickens after chilling, making it perfect for quick weeknight dinners or summer cookouts.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup mayonnaise full-fat
  • 2 tablespoons heavy cream optional
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice optional, fresh
  • 1 tablespoon Dijon mustard
  • 2 tablespoons granulated sugar
  • 1 teaspoon celery seed
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

  1. Whisk mayonnaise and Dijon mustard together in a mixing bowl until smooth, about 30 seconds, to start the emulsification.
    1 cup mayonnaise, 1 tablespoon Dijon mustard
  2. In a small separate bowl, stir granulated sugar into apple cider vinegar until no crystals remain, about 1 minute.
    3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar
  3. Slowly pour the vinegar and sugar mixture into the mayonnaise while whisking constantly to maintain a stable emulsion, continuing for about 1 minute.
    3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 cup mayonnaise, 1 tablespoon Dijon mustard
  4. Stir in celery seed, salt, black pepper, and optionally heavy cream and lemon juice until uniform, about 20 seconds. Taste and adjust seasoning as desired.
    1 teaspoon celery seed, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 tablespoons heavy cream, 1 tablespoon lemon juice
  5. Cover and chill the dressing in the refrigerator for at least 30 minutes before serving to thicken and allow flavors to meld.

Notes

  • Use full-fat mayonnaise for a thick, creamy texture; low-fat versions become runny after chilling.
  • Dissolve sugar fully in vinegar before mixing to avoid grainy texture.
  • Whisk mayo and mustard first, then add vinegar slowly to prevent separation.

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