Easy Coleslaw Dressing Recipe

Make a homemade creamy Coleslaw Dressing in minutes with my Mom’s Easy Coleslaw Dressing Recipe. This classic Southern-style dressing creates a crisp, flavorful slaw that’s perfect for topping hot dogs, serving with seafood and barbecue, or enjoying alongside a bowl of pinto beans and cornbread. For the best flavor and texture, let the coleslaw chill in the refrigerator so the ingredients can blend and develop before serving.

Quick and Easy Coleslaw Dressing Recipe

This homemade coleslaw dressing is a classic made-from-scratch recipe just like my Mom has made for years. It’s one of those simple family recipes that has shown up at countless dinners, cookouts, and holiday gatherings. She could whip it up in just a few minutes, and somehow it always made a bowl of fresh slaw taste extra special.

What makes this dressing so versatile is that it isn’t just for coleslaw. My Mom often uses the same creamy, slightly sweet dressing for potato salad when she wants something a little different from the usual mayo-based versions. The balance of tangy and sweet flavors works beautifully with both shredded cabbage and tender potatoes.

If you love a sweet, creamy homemade coleslaw dressing, this recipe is a delicious twist on the classic mayonnaise based dressing. It coats the cabbage perfectly, adding flavor without overpowering the crunch. After mixing, letting the slaw rest in the refrigerator allows the flavors to blend together, creating a refreshing side dish that pairs wonderfully with barbecue, fried seafood, hot dogs, or classic Southern comfort meals.

Key ingredients you’ll need to make Creamy Coleslaw Dressing: (Scroll down for the full printable recipe card.)

• Vinegar – White distilled vinegar for a tangy flavor.
• Sugar – Granulated sugar for sweetness.
• Butter – Melted salted butter or unsalted butter to make the sauce to thickener.
• Large Egg Yolks – Large egg yolks give the dressing a rich flavor.
• Flour – All purpose flour thickens the dressing texture.
• Lemons – Fresh lemon juice add citrus notes.
• Spices – Onion powder, garlic powder, celery salt and white pepper.

How to Make Coleslaw Dressing Recipe

• Butter – Over medium heat in a medium-size heavy bottomed saucepan, melt 4 tablespoons of butter.
• Thickening – Whisk in the vinegar. Over low heat whisk in the flour, lemon juice and seasonings. Whisk until the ingredients are fully incorporated.
• Temper the Egg – Beat the egg yolks in a small bowl. To the bowl add 2 tablespoon of the warm liquid whisking constantly to combine and temper.
• Combine – Slowly drizzle the egg yolks into the vinegar mixture in the saucepan, whisking continually.
• Add Sugar – Remove the saucepan from the stove top and beat in white sugar.
• Refrigerate – Cover and pop it into the fridge to cool completely.
• Toss with Coleslaw Mix – After the dressing has cooled pour enough dressing to cover the chopped coleslaw and green onions. Stir and chill for several hours before serving.

Kitchen Equipment to Make Homemade Coleslaw Dressing

• Medium-size pot or heavy bottomed saucepan.
• Measuring cups and measuring spoons.
• Small bowl and balloon whisk.
• Rubber spatula for stirring.
• Food processor or sharp knife and chopping board to prep the veggies for the slaw.

Recipe Variations, Tips and Substitutions

• Green Cabbage Slaw Mix – This dressing recipe makes enough for 2 one pound packages of coleslaw from the grocery store or about 8 cups of shredded cabbage (swap out one cup with purple cabbage for color) mixed with 1 cup shredded carrots, chopped green onions and parsley.
• Vinegar – You could use apple cider vinegar in place of white vinegar. 
• Celery Salt – You could adapt using plain salt and celery seed in place of celery salt, if you don’t have that on hand,.
• Honey – You can replace some of the sugar with honey, but I don’t recommend only using honey as it will overpower the taste. 
• This is a Cooked Dressing – There’s no need to fret, the eggs fully cook in this dressing when simmered on the stovetop. As you whisk the dressing, it will continue to cool and gently cook the egg.
• Temper the Egg Yolks – It’s important to temper the egg yolks with a small amount of the hot liquid. Doing so, will prevent them from becoming stringy when adding to the hot vinegar-sugar mixture.
• Cool Completely – Once the dressing has finished cooking, pop it into the fridge to cool before tossing it with the slaw. After the dressing has cooled pour it over the chopped coleslaw mix and green onions, mixing well.
• Spices – You can taste and adjust the amount of salt and pepper to your personal taste. You can use black pepper in place of white pepper, if desired.

Storage and Leftovers

• Serving Options – I recommend that you allow the coleslaw to chill in the fridge for at least 4 hours or overnight before serving to give the flavors time to marry.
• Leftovers – Store Coleslaw Dressing in an airtight container or mason jar in the refrigerator for up to 5 days.

Southern Style Dishes to Serve with Coleslaw

Coleslaw goes with many dishes and is particularly popular to serve alongside barbecue and Southern Fried Chicken. Other recipes you may like to try:

• Southern Fried Catfish with a side of french fries, hush puppies and cole slaw.
• It’s a no-brainer to serve alongside Barbecue Pulled Pork.
• Oven Chili Cheese Dogs with a side of slaw is a feast.
• Check-out my recipe for elevated Pinto Beans.
• These Nashville Hot Chicken Strips will bring the heat to meal time.
• Mini Barbecue Bacon Cheddar Meatloaves can be made any night of the week.
• Beef Pot Pie with Cheddar Onion Biscuits is a one dish meal.
• Black Bean Soup from Two Peas and Their Pod.

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Helpful Kitchen Items:

• Food Processor
• Mixing Bowls
• Measuring Set
• Whisks