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This is not your average coleslaw dressing. It’s creamy, tangy, just the right amount of sweet — and it brings a little boldness, thanks to a spoonful of horseradish. Whether you’re tossing it with cabbage for a summer BBQ or spooning it onto pulled pork sandwiches, this dressing has enough flavor to hold its own.
It’s the kind of coleslaw that gets people asking, “Wait…what’s in this?” in the best way.
Why You’ll Love This Dressing
This dressing strikes that perfect balance of creamy, zippy, and lightly sweet. The Greek yogurt keeps things light and tangy, the Dijon and horseradish give it a bold edge, and a touch of honey rounds it all out. It’s bright, flavorful, and not overly mayo-heavy.
And the best part? You can make it in minutes, with ingredients you probably already have in your fridge.
How to Make It
- Whisk everything together in a bowl until smooth and creamy.
- Taste and adjust – add more horseradish for spice, more honey for sweetness, or more lemon if you like it punchy.
Tips for the Best Slaw
- Don’t skip the chill time. Letting it sit in the fridge helps the dressing soak into the cabbage and makes everything taste better.
- Make it your own. Add a splash of pickle juice, chopped dill, or even a handful of grated apple for something different.
- Too thick? Stir in a splash of milk or more lemon juice to loosen it up.
Perfect Pairings
This dressing works with just about anything:
- Pulled pork sandwiches
- Grilled chicken or burgers
- Fish tacos
- Or as a crunchy, creamy side to anything hot off the grill
❓FAQs
Absolutely! The dressing will keep in the fridge for 3–4 days. Just give it a quick stir before using.
Yes — add more horseradish, or toss in a pinch of cayenne or hot sauce.
It is, just make sure all your ingredients (like mustard and vinegar) are certified gluten-free.
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⭐️ Tried It?
If you made this coleslaw dressing and loved it, don’t forget to leave a star rating or comment below! We’d love to hear how you used it — or what you served it with.
Coleslaw Dressing
Ingredients
- ½ cup mayonnaise
- ½ cup Greek yogurt, or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1-2 teaspoons prepared horseradish, adjust to taste
- ½ teaspoon celery seeds
- ½ teaspoon onion powder, optional, for depth
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, lemon juice, honey (or maple syrup), and Dijon mustard.
- Stir in the horseradish, celery seeds, onion powder (if using), salt, and pepper.
- Whisk until smooth and well combined.
- Taste and adjust seasoning — add more horseradish for extra kick, or more lemon juice for brightness.
- Pour over shredded cabbage and carrots, toss to coat, and let it sit in the fridge for at least 30 minutes to allow the flavors to develop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Creamy, tangy, and not too heavy. Just the way coleslaw should be.
Thanks, Julia! Glad you liked the balance—it’s my go-to coleslaw dressing too.
Balanced and not too sweet. I made a double batch to keep in the fridge—goes with everything.
Thanks, Jenna!