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Spoonful of creamy homemade coleslaw dressing over a glass jar, with shredded cabbage and carrots in the background.
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5 from 2 votes

Coleslaw Dressing

Creamy, tangy, and lightly sweet, this coleslaw dressing is a quick and flavorful upgrade to the classic. Perfect for slaws, sandwiches, or summer sides!
Prep Time5 minutes
Total Time5 minutes
Course: Salad Dressing
Cuisine: American
Keyword: coleslaw dressing, coleslaw dressing recipe​
Servings: 12
Author: Tatiana

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

Store the coleslaw in an airtight container in the refrigerator for up to 3–4 days.

Nutrition

Calories: 75kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 69mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg