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(362)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
362 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Maura

I add a bit of cream to enhance smoothness.

Ann Marie

Hellman's mayo has a recipe that uses lemon juice instead of vinegar that my family loves. 3 parts lemon juice to 2 parts sugar, with mayo does the trick for us, with s&p and celery seeds, of course!

Carole

I use the same recipe with one change. 1/2 cup mayonaise, 1/2 cup plain, non-fat Greek Yogurt. Less calories and more nutrition. Tastes great.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.