Homemade Coleslaw Dressing with Celery Seed

Finding a coleslaw dressing that actually tastes homemade and doesn’t come from a bottle can feel like a real challenge. Store-bought versions are often too sweet or too tangy, and they never quite have that fresh, made-from-scratch flavor that takes your coleslaw from boring side dish to something people actually ask for the recipe.

That’s where this celery seed coleslaw dressing comes in. It takes just five minutes to whisk together, uses ingredients you probably already have in your pantry, and has the perfect balance of creamy, tangy, and slightly sweet that makes coleslaw irresistible.

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. If you prefer a tangier dressing, try using half mayonnaise and half Greek yogurt or sour cream, which also cuts down on the richness a bit. Store-brand mayo works just as well as name-brand for this recipe, so don’t feel like you need to splurge on the fancy stuff. Just make sure your mayo is fresh and hasn’t been sitting in the fridge for too long, as fresher mayo will give you the best flavor and texture in your dressing.

Options for Substitutions

This simple dressing is easy to customize based on what you have in your kitchen:

• Mayonnaise: You can swap half or all of the mayo with Greek yogurt or sour cream for a tangier, lighter dressing. Just keep in mind it’ll be a bit thinner and less creamy.
• Honey: White sugar, brown sugar, or maple syrup all work great here. Start with the same amount and adjust to your taste – sugar dissolves a bit slower, so give it a good whisk.
• Apple cider vinegar: White vinegar, white wine vinegar, or even fresh lemon juice can step in. Each brings a slightly different tang, but they all get the job done.
• Celery seeds: This is really the star ingredient that gives coleslaw its classic flavor, so I’d recommend keeping it if possible. In a pinch, you could use a tiny bit of celery salt (but reduce the added salt) or caraway seeds for a different twist.

Watch Out for These Mistakes While Cooking

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

Another common error is not tasting and adjusting the dressing before mixing it with your vegetables, since the balance of sweet and tangy flavors can vary depending on your mayonnaise brand and vinegar strength.

To get the most flavor from your celery seeds, try toasting them in a dry pan for about 30 seconds before adding them to the dressing, which brings out their nutty, aromatic qualities.

If your dressing seems too thick, thin it out with a teaspoon of milk or extra vinegar rather than adding more mayonnaise, which keeps the flavors balanced and prevents it from becoming too heavy.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for just about any backyard barbecue or picnic spread. It pairs beautifully with pulled pork sandwiches, grilled chicken, or ribs since the creamy, tangy dressing cuts through all that rich, smoky flavor. I love serving it alongside fried fish or fish tacos for a refreshing crunch, and it’s also great tucked right into a burger or piled on top of hot dogs. For a full cookout meal, round things out with baked beans, corn on the cob, and some potato salad.

Storage Instructions

Store: This coleslaw dressing keeps really well in the fridge. Just pour it into a jar or airtight container and it’ll stay fresh for up to 2 weeks. Give it a good shake or stir before using since the ingredients might separate a bit while sitting.

Make Ahead: I actually think this dressing tastes better when made a day ahead because the celery seeds have time to soften and all the flavors blend together nicely. Just mix it up, refrigerate it, and toss with your cabbage right before serving so the slaw stays crunchy.

Estimated Nutrition

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

• Calories: 1350-1450
• Protein: 2-3 g
• Fat: 145-155 g
• Carbohydrates: 20-25 g

Ingredients

• 1 cup mayonnaise
• 1.5 tbsp honey
• 1.5 tbsp apple cider vinegar
• 1 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp black pepper (freshly ground preferred for more flavor)
• 1/2 tsp Dijon mustard

Step 1: Combine and Emulsify the Dressing Base

• 1 cup mayonnaise
• 1.5 tbsp honey
• 1.5 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard

In a medium bowl, whisk together the mayonnaise, honey, apple cider vinegar, and Dijon mustard until smooth and fully combined.

The mustard acts as an emulsifier, helping the acid and mayo blend seamlessly together.

This creates a creamy, cohesive base that will hold all the flavors evenly throughout the dressing.

Step 2: Season and Toast the Aromatics

• 1 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp black pepper

Add the celery seeds, salt, and freshly ground black pepper to the dressing base and whisk to combine.

I recommend grinding your pepper fresh here—it makes a noticeable difference in flavor compared to pre-ground.

Let the dressing sit for 2-3 minutes so the celery seeds can soften slightly and release their subtle, slightly sweet flavor into the vinegar and mayo.

Step 3: Taste and Adjust for Balance

• dressing mixture from Step 2
• additional honey as needed

Give the dressing a taste.

If it needs more sweetness to balance the acidity of the vinegar, add additional honey a teaspoon at a time until you reach your preferred balance.

The dressing should taste tangy with a subtle sweetness and a hint of celery flavor—no single element should dominate.

Once balanced, your dressing is ready to use immediately or can be refrigerated for up to one week.

Homemade Coleslaw Dressing with Celery Seed

Delicious Homemade Coleslaw Dressing with Celery Seed 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 1400 kcal

Ingredients

  

• 1 cup mayonnaise
• 1.5 tbsp honey
• 1.5 tbsp apple cider vinegar
• 1 tsp celery seeds
• 1/4 tsp salt
• 1/4 tsp black pepper (freshly ground preferred for more flavor)
• 1/2 tsp Dijon mustard

Instructions

 

• In a medium bowl, whisk together the mayonnaise, honey, apple cider vinegar, and Dijon mustard until smooth and fully combined. The mustard acts as an emulsifier, helping the acid and mayo blend seamlessly together. This creates a creamy, cohesive base that will hold all the flavors evenly throughout the dressing.
• Add the celery seeds, salt, and freshly ground black pepper to the dressing base and whisk to combine. I recommend grinding your pepper fresh here—it makes a noticeable difference in flavor compared to pre-ground. Let the dressing sit for 2-3 minutes so the celery seeds can soften slightly and release their subtle, slightly sweet flavor into the vinegar and mayo.
• Give the dressing a taste. If it needs more sweetness to balance the acidity of the vinegar, add additional honey a teaspoon at a time until you reach your preferred balance. The dressing should taste tangy with a subtle sweetness and a hint of celery flavor—no single element should dominate. Once balanced, your dressing is ready to use immediately or can be refrigerated for up to one week.