Easy Coleslaw Dressing

"My mother-in-law gave me this recipe years ago and it is the one I make the most. Super easy. Halve the recipe to cover one bag of prepared slaw vegetables. Prep time does not include chill time."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Dine  Dish photo by Dine  Dish
photo by Dine  Dish photo by Dine  Dish
photo by Kayleen123 photo by Kayleen123
photo by 2Bleu photo by 2Bleu
Ready In:




  • Whisk together ingredients for dressing in a non-reactive (non-metal) bowl until sugar dissolves.
  • Toss with slaw vegetables of choice.
  • Refrigerate at least four hours.
  • Toss well before serving.

Questions & Replies

  1. How long will this last in the refrigerator?


  1. sooo good and sooo easy, this will be my go to coleslaw... thank you sooo much! did everything the recipe said and would not do anything else, although i did not have celery seed. maybe try it with a chopped up apple, just for a change...
  2. Made a half batch Using shredded broccoli(broccoli slaw). Used 5.3 oz container of Great Value fat free plain Greek yogurt, Splenda in place of sugar. Used about 1 1/2 T of Cider Vinegar since I used yogurt in place of mayo. Being mayo has vinegar in it I felt it need more vinegar since I was using yogurt. Definitely a "keeper".
  3. I followed the recipe other then I only used 1/2 teaspoon of pepper because I thought 2 teaspoons was too much for us. I used 16 ounces of shredded slaw and it worked out great. I also added a tablespoon of milk only because I had read a few other recipes and thought this one included milk too. Noticed afterwards it didn't. We all enjoyed this.
  4. AWESOME!! This coleslaw recipe bursts with flavor. No changes. Just follow the directions and add an inexpensive. bag of coleslaw mix and it is a HIT. Cracked pepper is the star of the show. I've made this at least 25 times now and will never buy mushy coleslaw from the store again.
  5. I love this recipe. I made it exactly the way it states to make it. My husband loved it and couldn't believe it wasn't restaurant take-out. I wouldn't change a thing.


  1. Needed more mayo for me and I stopped as I was putting in the pepper realizing that two full teaspoons would be WAY too much. The one and a quarter I did put in was too much with the seeds.
  2. 1/2 the pepper
  3. I substituted fennel seed for celery seed added horse radish sauce and honey...1/2 the sugar It will.knock your socks off!!!
  4. I added 1 tablespoon of chili peppers to give it some heat.
  5. I would use a little bit less pepper and I substituted mustard seed for dry mustard. Double the batch makes 5 lbs of Cole slaw



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