Homemade flavorful creamy Coleslaw Dressing is super easy to make. Just a few ingredients that you probably already have whisked together and then mixed with cabbage makes the perfect coleslaw. This recipe has the perfect combination of creaminess, sweetness, and tang!
Whisk together all ingredients until fully combined. Keep refrigerated until ready to use.
To make coleslaw, toss thinly sliced cabbage in dressing. Serve immediately or cover and chill a couple hours to allow dressing to absorb. If not serving same day, do not combine cabbage with dressing to keep cabbage crisp. Serve with fresh ground pepper, if desired.
Nutritional info is based on dressing only.
- When cutting the cabbage, I recommend splitting the head in half by cutting vertically through the core. I then turn it upside down and shred the top of the cabbage until I hit the top of the core at which time I will rotate what I have left to shred all the cabbage around the core.
- Always taste the dressing before adding it to the cabbage. It is the perfect combination of sweet, sour, and salt. If any of those three are too strong, balance it out by adding more of the other ingredients. For example, if it's too sweet because of the sugar, add a bit more vinegar and salt.
- As soon as you add the dressing, the cabbage will begin to release liquid, so this coleslaw is best if served immediately.
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 13mg | Sugar: 4g | Vitamin A: 21IU | Calcium: 8mg | Iron: 1mg