Go Back

Easy Creamy Coleslaw Dressing Ready in 5 Minutes

This creamy, tangy coleslaw dressing comes together in 5 minutes with mayonnaise, apple cider vinegar, lemon juice, and celery seed. It coats cabbage without turning watery.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 9 about 2 tablespoons
Course: Condiment
Cuisine: American
Calories: 139
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup mayonnaise full-fat
  • 2 tablespoons buttermilk or whole milk
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon fine table salt
  • 1/4 teaspoon ground black pepper

Equipment

  • Medium mixing bowl or 16 ounce wide-mouth jar
  • Large bowl for tossing
  • Small whisk or fork
  • Measuring spoons and a 1 cup measure
  • Rubber spatula

Method
 

  1. Set the mayonnaise and buttermilk on the counter for 10 minutes. Squeeze the lemon and strain out the seeds.
  2. Whisk the mayonnaise and buttermilk in a bowl or jar for 20 seconds, until smooth with no white streaks.
  3. Add the sugar, mustard, celery seed, salt, and pepper. Whisk for 30 seconds, until the sugar no longer feels gritty.
  4. Pour in the apple cider vinegar and lemon juice. Whisk for 15 seconds, until glossy and pouring in a slow ribbon. If it looks thin, whisk in 1 tablespoon more mayonnaise.
  5. Taste a small spoonful. It should taste tangy first, then sweet, with a faint peppery finish. If needed, stir in a pinch of salt or 1/2 teaspoon of sugar until smooth.
  6. Cover and chill for 30 minutes at 40°F or below, until slightly thickened.
  7. Pat one 14 ounce bag of coleslaw mix dry if it looks damp, then place it in a large bowl. Add 3/4 cup of the dressing and fold for 1 minute, until every shred looks glossy. Add the rest for a creamier slaw.

Notes

Toss the slaw right before serving. Slaw dressed more than 2 hours ahead turns watery.
Storage: the dressing keeps 5 days in the refrigerator, and dressed coleslaw keeps 3 to 4 days. Do not freeze.
Swaps: whole milk for buttermilk, or 1 1/2 tablespoons honey for the sugar.