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Sweet Tangy Coleslaw Dressing Recipe: Homemade Perfection for BBQ & Potlucks

This homemade coleslaw dressing recipe creates a creamy, sweet and tangy sauce that transforms shredded cabbage into a crave-worthy side dish. The versatile dressing pairs beautifully with traditional coleslaw, broccoli slaw, kale salads, potato salads, and pasta salads for summer BBQs and potlucks.
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Prep Time 10 minutes
Total Time 40 minutes
Calories: 125
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup mayonnaise (full-fat for best texture)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon fresh lemon juice (optional, for extra tang)

Method
 

Instructions
  1. Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until smooth and well combined to create the creamy base for your dressing.
  2. Add Sweeteners and Spices: Sprinkle in the granulated sugar, celery seed, onion powder, garlic powder, black pepper, and salt. Whisk vigorously until all ingredients are fully incorporated and the sugar has dissolved.
  3. Taste and Adjust: Taste your dressing and adjust seasonings as needed. For sweeter dressing, add another tablespoon of sugar. For more tang, add an extra splash of vinegar or optional lemon juice.
  4. Let it Rest: Cover the bowl and refrigerate the dressing for at least 30 minutes before using to allow flavors to meld together beautifully.
  5. Dress Your Slaw: When ready to serve, toss the dressing with about 6-8 cups of shredded cabbage and carrots.

Notes

Use full-fat mayonnaise for creamiest results; dressing can be made 5 days ahead; let dressing rest 30 minutes before use for best flavor; thin with milk if too thick; sugar variations include honey or maple syrup