Coleslaw Dressing

By Kay Chun

Published July 1, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
5 minutes
Prep Time
3 minutes
Cook Time
2 minutes
Rating
5(400)
Comments
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Toss this light and tangy dressing with your favorite combination of shredded raw vegetables to build the coleslaw of your dreams. Start with cabbage as a base, then add some combination of carrots, bell peppers, broccoli, onion, scallions, baby bok choy and raw corn kernels for a lively mix. Finish with a handful of chopped fresh green herbs if you have any hanging around your crisper.

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Ingredients

Yield:About 1 cup

  • 1 cup mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon sugar

  • ½ teaspoon celery seeds

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 11 milligrams cholesterol; 207 calories; 6 grams monosaturated fat; 13 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 167 milligrams sodium; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth. Store in an airtight container in the refrigerator until ready to use.

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Ratings

5 out of 5
400 user ratings
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Comments

pamela

There are bound to be hundreds of comments, but for someone who has never made a coleslaw dressing before, this is a definitive start that will take that person to the place they need to go. Let's respect the cooks just starting on the culinary journey and allow them the space to see the basic formula.

Juliet

I like to use half mayo and half Greek yoghurt, for a healthier version. You won’t notice the difference.

Doc

The concept is right but my coleslaw dressing has a lot more punch. 2 parts mayo (Duke’s or homemade) 1 part Dijon mustard Up to 1/3 part dill pickle juice Tony Chachares creole seasoning to taste I don’t add sweetener to the dressing because I like to use shredded carrots in my slaw. Carrots add enough sweetness to balance the flavor and give the slaw nice color.

Louise

Could tzatziki be used instead of mayo?

Rise and Shine

I made this as directed at first but ended up adding another couple of teaspoons of apple cider vinegar. In case this helps for anyone else, I used one recipe of the dressing for two 14-ounce bags of pre-shredded coleslaw mix.

Samantha

Actually literally perfect and delicious. Followed the recipe to a T. Would absolutely make this again.

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