Fresh cabbage dressed with Homestyle Cole Slaw Dressing is so versatile you'll find yourself returning to it over and over again. It takes only minutes to whip-up and it's certain to complement your most favorite entrees from grilled hot dogs to smoky barbecue.
Easy Homestyle Cole Slaw Dressing Recipe
How to Make the Best Homestyle Cole Slaw Dressing
To keep things simple, this is the dressing you can use to dress a bag of slaw mix from the produce department at the grocery store. If you want to make the slaw from scratch using fresh ingredients you can certainly do so. Cooking doesn't have to complicated to be good.
- Ingredients you'll need to make homemade Cole Slaw Dressing: Miracle Whip, buttermilk, vinegar, onion powder, granulated garlic or garlic powder, granulated sugar, celery salt, dry tarragon, black pepper and celery seed.
- Kitchen tools you'll need: A medium bowl, whisk, sharp knife and cutting board or food processor if you're making your own cabbage-slaw mix and measuring cups and spoons.
- For a time saver, this cole slaw dressing can be prepared a couple of days in advance. When doing so, place it into an airtight container and keep it well chilled in the refrigerator. Give it a good stir before tossing with the cole slaw mix several hours before you plan to serve it.
- If a more lightly dressed cole slaw is your pleasure, add more slaw mix or cabbage to the dressing and toss. If you like a heavily dressed slaw, use less.
- Keep in mind that the vegetable ingredients will break down a bit when dressed as the salt in the dressing draws out the liquid from the cabbage. So, sometimes slaw will look under dressed until it's had some chill time to begin to incorporate with the dressing. Give it some time and stir before making any adjustments.
- Store Homestyle Cole Slaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Dishes to Serve with Cole Slaw
We love cole slaw in the South and use it as a condiment and a side dish. Dishes you may like to try:
- Southern Fried Chicken is always a winning choice.
- Pile it high on a hamburger bun filled with Slow Cooked Dr Pepper Barbecue Beef.
- It will add crunch and texture to my Slow Cooked Country Ribs and Barbecue Beans.
- Make this Pulled Pork Instant Pot in no time for a Southern pulled pork sandwich.
- This recipe for the Best Pinto Beans is delicious served with cornbread and a side of slaw.
- Serve it alongside or on top of these Barbecue Meatloaf Sliders.
- Air Fryer Scallops from Amanda's Cookin.
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Helpful Kitchen Items:
Homestyle Cole Slaw Dressing
- ⅔ cup Miracle Whip salad dressing
- ¼ cup whole buttermilk
- ¼ cup granulated sugar
- 2 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon celery salt
- ¼ teaspoon dry tarragon
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 1 1lb packaged cole slaw mix OR equivalent of chopped green and purple cabbage and shredded carrots combined
- Whisk all of the ingredients together until fully combined. Toss with 1 lb cole slaw mix.
- Refrigerate for at least 4 hours. Stir well and taste to adjust the salt just before serving.
I love all your receipts. I personally love to try anything new. Especially herbs. This is without a doubt the best website for recipes!
Keep em’ coming
Paula, I so appreciate your kind note, thank you for visiting!
The seasonings in this dressing are spot on. Well done!
I'm glad you enjoyed it, visit often!
Does anyone know where to buy Del Monte Dill Pickle halves or whole, 22 oz glass? Can't find in California
I love good cole slaw!!! I have visited 2 restaurants that serve dressing that sounds like yours!! I plan to try this and get back to you. Thank you so much for sharing!
My pleasure, enjoy!
Hi Vickie, you know, Pet milk was a staple in my Granma's kitchens, too. It must be a generational thing. Thanks for sharing your memory. ♥
Thanks Melissa, for taking me down memory lane! My mother made coleslaw dressing very similar to this except she used PET evaporated milk instead of buttermilk (I have no idea why) and often used pickle juice instead of the vinegar! Yes, she was a Southern cook too! I will have to try your version!