Low-Calorie Coleslaw Dressing

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Everyone needs a go-to coleslaw dressing recipe in their back pocket. I’ve made this simple dressing so many times, I could probably mix it up with my eyes closed. It’s the kind of recipe that comes in handy whether you’re throwing together a quick side dish for dinner or bringing a bowl to the neighborhood cookout.

What I love most about making coleslaw dressing at home is knowing exactly what goes into it. No mystery ingredients or preservatives – just simple, fresh ingredients from my pantry. Plus, it takes less time to whip up than a trip to the store would take. I usually mix up a batch while I’m already in the kitchen prepping dinner.

If you’ve been buying pre-made coleslaw dressing, I promise this homemade version will change your mind. It’s creamy, tangy, and just right for coating crisp shredded cabbage. Best of all, you can adjust the seasonings to match your taste buds.

What Kind of Mayonnaise Should I Use?

Regular full-fat mayonnaise is your best bet for making a creamy, well-balanced coleslaw dressing. While light mayonnaise can work in a pinch, it often contains added water and stabilizers that might make your dressing a bit too thin. Most home cooks swear by either Hellmann’s (also known as Best Foods on the West Coast) or Duke’s mayonnaise for their coleslaw, as these brands offer a good balance of flavor and texture. If you’re feeling ambitious, homemade mayonnaise can take your dressing to the next level, though it requires a bit more effort and planning.

Options for Substitutions

This coleslaw dressing recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Mayonnaise: You can swap mayo with Greek yogurt for a tangier, lighter version. Or go half mayo, half Greek yogurt for a middle ground. Vegan mayo works great too if you’re avoiding eggs.
• Apple cider vinegar: White vinegar or rice vinegar can work in place of apple cider vinegar. If using white vinegar, you might want to add a tiny bit more maple syrup since it’s sharper.
• Dijon mustard: Yellow mustard can step in for Dijon, though the flavor will be slightly different. Whole grain mustard is another good option that adds nice texture.
• Maple syrup: Honey works perfectly as a substitute for maple syrup. You could also use regular sugar or agave nectar – just start with a bit less as they’re sweeter.
• Celery seeds: While celery seeds give a special flavor, you can skip them if you don’t have any. Poppy seeds or caraway seeds can add a different but nice touch.

Watch Out for These Mistakes While Making

The biggest challenge when making coleslaw dressing is getting the balance of flavors right – too much vinegar can make it overly tangy, while excess mayo can make it heavy and bland, so start with less and adjust to taste as you go. A common mistake is adding all ingredients at once and mixing vigorously, which can cause the mayo to break and become thin – instead, whisk the vinegar, mustard, and maple syrup first, then gradually blend in the mayonnaise. Temperature also plays a crucial role in your dressing’s success – always make sure your mayo is at room temperature before mixing, as cold mayo can lead to a lumpy, uneven dressing. For the best flavor development, let your dressing rest in the fridge for at least an hour before tossing with cabbage, allowing the celery seeds to soften and the flavors to meld together perfectly.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for all your summer cookouts and backyard BBQs! This creamy, tangy slaw pairs wonderfully with pulled pork sandwiches, grilled hamburgers, or crispy fried chicken – basically any smoky or rich main dish that needs a cool, crunchy contrast. For casual family dinners, try serving it alongside hot dogs or even fish tacos for a fresh twist on the classics. If you’re bringing it to a potluck, this slaw fits right in next to other picnic favorites like potato salad, baked beans, or corn on the cob.

Storage Instructions

Keep Fresh: This coleslaw dressing stays good in an airtight container or mason jar in the refrigerator for up to a week. Give it a good shake or stir before using, as the ingredients might separate a bit while sitting – that’s totally normal!

Make Ahead: You can whip up this dressing a few days before you need it, which is super handy for party prep or busy weekdays. The flavors actually get better as they hang out together in the fridge. Just remember to take it out about 15 minutes before using to let the oils come to room temperature.

Mix With Cabbage: Once you mix the dressing with your cabbage, it’s best to eat it within 2-3 days. The cabbage will stay nice and crunchy during this time, but after that, it might start getting a bit too soft. Store your dressed coleslaw in a covered container in the fridge.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 2-4 g
• Fat: 65-75 g
• Carbohydrates: 15-20 g

Ingredients

• Just under 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup
• 3/4 teaspoon celery seeds
• 1/4 teaspoon sea salt
• Freshly ground black pepper to taste

Step 1: Prepare the Dressing

In a medium-sized bowl, combine the mayonnaise, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.

Use a whisk to blend these ingredients together until the mixture is smooth and well combined.

Adjust seasoning to taste if needed.

Step 2: Mix and Serve with Coleslaw

Take about 8 cups of cabbage coleslaw mix and place in a large serving bowl.

Pour the prepared dressing over the coleslaw mix.

Toss thoroughly to ensure every piece is coated with the dressing.

Serve immediately, or refrigerate for a short time to allow the flavors to meld before serving.

Enjoy this fresh and crunchy side dish at your next meal!