Description
A creamy, tangy, and slightly sweet coleslaw dressing that lifts shredded cabbage into a crisp, flavorful side.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons buttermilk or whole milk (optional)
- 1/2 teaspoon onion powder or 1 tablespoon finely grated onion (optional)
Instructions
- Put the mayonnaise in a medium bowl.
- Add the apple cider vinegar and sugar.
- Whisk vigorously until smooth and the sugar dissolves.
- Stir in the celery seed and add Dijon mustard if using.
- Taste and season with salt and pepper. Adjust sweetness or acidity as desired.
- If the dressing is too thick, whisk in 1–2 tablespoons of buttermilk or milk until you reach the desired consistency.
- Toss immediately with shredded cabbage mix, or refrigerate the dressing until ready to use. Let dressed coleslaw rest 20–30 minutes for best flavor.
Notes
Store in an airtight container and use within 5–7 days. For best texture, keep shredded cabbage and dressing separate until serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American