Easy Coleslaw Dressing Recipe

An easy homemade coleslaw dressing that’s creamy, sweet, and tangy perfect for making classic coleslaw and Southern meals.

Course Salad Dressing, Side Dish

Cuisine American, Southern

Keyword homemade-cole-slaw-dressing, homestyle-cole-slaw-dressing

Prep Time 5

Cook Time 5

Chill time 4

Total Time 4 10

Servings cup (approximately)

Calories 1383kcal

Author Melissa Sperka

Over medium heat in a medium-size heavy bottomed saucepan, melt 4 tablespoons of butter over medium heat.
To the pot whisk in the in the flour, lemon juice, onion powder, garlic powder, celery salt and pepper. Whisk until the ingredients are fully incorporated. Simmer while whisking just until thickened.
Beat the egg yolks in a small bowl. To the bowl add 2 tablespoon of the warm liquid whisking constantly to combine and temper the eggs.
Slowly drizzle the egg yolks into the vinegar mixture in the saucepan, whisking continually. Simmer on medium heat for 2-3 minutes.
Remove the saucepan from the stove top and beat in 1 cup of granulated sugar.
Beat for 2 minutes or until the dressing has thickened and is light yellow in color. Cover and transfer to the fridge to cool completely.
After the dressing has cooled pour enough dressing to cover the chopped coleslaw mixture and green onions. Mix well.
Let the cole slaw chill in the fridge for at least 4 hours. Taste and adjust the salt and pepper to taste. Mix well before serving.

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.