Homemade Coleslaw Dressing Recipe

Homemade coleslaw guarantees a step up in quality from standard packaged versions, but it can be tricky to master the perfect balance of flavors. While it's easy to shred some carrots and cabbage (or buy a shredded mix), the dressing can make or break your final product. Tasting Table recipe developer Susan Olayinka from The Flexible Fridge has created the ideal blend for all your coleslaw needs. She describes the flavor as "tangy, sweet, and slightly spicy" and adds that the combination of ingredients "give it a creamy texture" and "a bit of zing."

If you're intrigued, you'll be even more motivated by the fact that Olayinka comments, "This recipe is really quick and easy to make — it only takes a few minutes to whisk everything together." She also points out that her homemade version is "a healthier alternative to traditional coleslaw dressings," which is an important factor for many people. If you're not especially inspired by a bowl of creamy coleslaw, Olayinka shares that the dressing is "also really versatile — you could use it on a salad, sandwich, or as a dipping sauce."

Start by picking up the ingredients required for this homemade coleslaw dressing. You'll need 1 cup of mayonnaise, 1 tablespoon each of honey and rice wine vinegar, and ⅛ teaspoon of both salt and ground black pepper. Olayinka points out how the ingredients play a key role, noting that "The rice wine vinegar gives it a nice tang, and the honey helps to balance out the sweetness."

If you're the type of home cook who likes to experiment, Olayinka has some recommendations to adapt this recipe to your preference. Swapping in white wine vinegar or apple cider vinegar will provide a different type of tanginess, for example. Meanwhile, if you want to skip the honey she suggests, "you could use sugar, maple syrup, or agave nectar." If the creaminess isn't up to par, sour cream or Greek yogurt will take it up a notch. Another way to play with textural components, according to Olayinka, is to "add in some diced celery or green onions for a bit of crunch."

There's nothing complicated about this recipe. Set out a medium-sized bowl or large measuring cup and add the mayonnaise, honey, rice wine vinegar, ground black pepper, and salt. Using a whisk, combine the ingredients together until you have a smooth mixture.

Cover the dressing and transfer the container to the refrigerator to chill for around 1 hour. This will give the flavors time to marry and develop. Once you are ready to use the dressing, be sure to whisk it again for a smooth consistency.

This deliciously creamy dressing is obviously well suited for a classic shredded cabbage and carrot slaw mix. Olayinka estimates that it should easily coat 8 ounces of shredded vegetables, or around 3 to 4 cups. 

Of course, there's no need to stick to traditional combinations. Use it as a salad dressing for a basic leafy green mix or follow Olayinka's advice and spread it on sandwich bread instead of using standard mayo. If you like snacking on crudités and dip, consider substituting hummus or ranch dip for this tangy creamy coleslaw dressing.

If you aren't dumping all of the contents directly into a shredded vegetable mix, be sure to store the dressing in an airtight container in the fridge. Olayinka recommends using it within three days as well as whisking it before use for an optimal texture.