Classic Mayonnaise Based Coleslaw Dressing

Finding a coleslaw dressing that’s creamy, tangy, and perfectly balanced can feel like a tall order. Store-bought versions are often too sweet or too bland, and let’s be honest—they never quite taste as fresh as homemade, especially when you’re serving coleslaw alongside your favorite barbecue or bringing it to a potluck.

That’s where this mayonnaise-based coleslaw dressing comes in handy. It’s quick to whisk together with just a few pantry staples, delivers that classic creamy taste everyone loves, and can be adjusted to suit your personal preference for sweetness or tang.

What Kind of Mayonnaise Should I Use?

For coleslaw dressing, you can use whatever mayonnaise you have on hand – regular, light, or even vegan mayo will all work just fine. The main difference you’ll notice is that full-fat mayo creates a richer, creamier dressing, while light mayo gives you a slightly tangier result that’s a bit less thick. If you’re a Duke’s or Hellmann’s fan, stick with your favorite since the brand you prefer will taste best to you. Just make sure your mayo is fresh and hasn’t been sitting in the fridge for months, as old mayo can sometimes taste a bit off and won’t give you that creamy, smooth texture you’re looking for.

Options for Substitutions

This simple coleslaw dressing is easy to customize based on what’s in your fridge:

• Mayonnaise: You can swap half or all of the mayo with Greek yogurt or sour cream for a tangier, lighter dressing. If you go full Greek yogurt, you might want to add a tiny drizzle of olive oil to keep it creamy.
• Sugar: Honey, maple syrup, or agave work great here – just use slightly less since they’re a bit sweeter than regular sugar. Start with 1 tablespoon and taste as you go.
• Lemon juice: Lime juice makes a nice substitute and gives the dressing a slightly different citrus kick. You can also use all vinegar instead and skip the lemon juice entirely.
• Vinegar: Apple cider vinegar, white wine vinegar, or rice vinegar all work well. Each brings its own flavor – apple cider is a bit fruity, while rice vinegar is milder and slightly sweet.
• Pepper and salt: These are pretty essential for flavor, so I’d stick with them. But feel free to adjust the amounts to your taste – some folks like their coleslaw more peppery than others.

Watch Out for These Mistakes While Making

The biggest mistake when making coleslaw dressing is adding it to your cabbage too early, which causes the slaw to become watery and limp – dress your coleslaw no more than 30 minutes before serving for the best crunch.

Another common error is not dissolving the sugar completely, so make sure to whisk the dressing thoroughly and let it sit for a few minutes, giving the sugar time to fully incorporate into the mayonnaise.

If your dressing tastes too sweet or too tangy, remember you can always adjust the balance by adding a bit more vinegar for brightness or a pinch more sugar to mellow out the acidity.

For a creamier consistency that coats the cabbage better, let your dressing sit in the fridge for 15-20 minutes before tossing it with your vegetables, which allows the flavors to blend together nicely.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for just about any barbecue or picnic spread you can think of. It pairs really well with pulled pork sandwiches, grilled chicken, or burgers since the creamy, tangy dressing cuts through all that richness. I love serving it alongside fried fish or fish tacos for a fresh, crunchy contrast, and it’s also great at a cookout with hot dogs, ribs, or brisket. Don’t forget that coleslaw makes an excellent topping too – pile it right on top of your sandwich or taco for extra crunch and flavor.

Storage Instructions

Store: Keep your coleslaw dressing in an airtight container or jar in the fridge for up to 1 week. Since it’s mayo-based, make sure it stays cold and doesn’t sit out at room temperature for more than an hour or two. I like to give it a quick shake or stir before using since the ingredients can settle a bit.

Make Ahead: This dressing is actually better when made ahead! Mix it up a day or two before you need it so the flavors have time to blend together. Just remember to keep the dressing separate from your cabbage until you’re ready to serve, otherwise your slaw will get watery and soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 1-2 g
• Fat: 90-100 g
• Carbohydrates: 20-25 g

Ingredients

• 0.75 cup mayonnaise (I prefer Hellmann’s for a creamier texture)
• 2.5 tbsp sugar
• 1.5 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tbsp vinegar
• 0.75 tsp pepper
• 0.5 tsp salt
• 0.25 tsp onion powder

Step 1: Combine Wet and Dry Ingredients for the Dressing Base

• 0.75 cup mayonnaise
• 2.5 tbsp sugar
• 1.5 tbsp lemon juice
• 1 tbsp vinegar

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and vinegar until smooth and well combined.

The acidity from the lemon juice and vinegar will help brighten the richness of the mayonnaise and prevent the dressing from tasting too heavy.

I like to use freshly squeezed lemon juice rather than bottled—it makes a noticeable difference in the final flavor, adding a more vibrant acidity that balances the sweetness beautifully.

Step 2: Season and Finish the Dressing

• wet ingredient mixture from Step 1
• 0.75 tsp pepper
• 0.5 tsp salt
• 0.25 tsp onion powder

Add the salt, pepper, and onion powder to the wet mixture from Step 1, whisking thoroughly until all seasonings are evenly distributed and no streaks remain.

Taste the dressing and adjust the seasoning to your preference—if you like it tangier, add a bit more lemon juice; if you prefer it sweeter, add another pinch of sugar.

The dressing should be smooth, creamy, and well-balanced with no grittiness from undissolved salt or sugar.

Classic Mayonnaise Based Coleslaw Dressing

Delicious Classic Mayonnaise Based Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 1.25 cups of dressing

Calories 900 kcal

Ingredients

  

• 0.75 cup mayonnaise (I prefer Hellmann's for a creamier texture)
• 2.5 tbsp sugar
• 1.5 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tbsp vinegar
• 0.75 tsp pepper
• 0.5 tsp salt
• 0.25 tsp onion powder

Instructions

 

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and vinegar until smooth and well combined. The acidity from the lemon juice and vinegar will help brighten the richness of the mayonnaise and prevent the dressing from tasting too heavy. I like to use freshly squeezed lemon juice rather than bottled—it makes a noticeable difference in the final flavor, adding a more vibrant acidity that balances the sweetness beautifully.
• Add the salt, pepper, and onion powder to the wet mixture from Step 1, whisking thoroughly until all seasonings are evenly distributed and no streaks remain. Taste the dressing and adjust the seasoning to your preference—if you like it tangier, add a bit more lemon juice; if you prefer it sweeter, add another pinch of sugar. The dressing should be smooth, creamy, and well-balanced with no grittiness from undissolved salt or sugar.