Homestyle Coleslaw Dressing

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A good coleslaw dressing doesn’t need to be complicated. This homestyle coleslaw dressing is creamy, tangy, and made with simple ingredients you likely already have in the kitchen. It’s perfect for classic coleslaw as a side dish, and works great in barbecue sandwiches, fried chicken sandwiches, or fish sandwiches. It can also be added to tacos for a little extra crunch, however I may share a lighter taco-style slaw recipe in the future.

My favorite way of eating coleslaw is with a delicious BBQ pulled pork sandwich which I happen to have a recipe for. BBQ Pulled Pork I love the sharp crunch of the cabbage and that sweet tanginess of the the coleslaw dressing that cuts through the rich smokiness of the pulled pork. 

Coleslaw dressing, like many other homemade sauces, starts with a solid base and small adjustments depending on the flavor profile you’re going for. Once you have the basics down, it’s easy to experiment with different flavors to go with different meals. 

Once you start making coleslaw dressing at home with real ingredients, it’s hard to go back to the bottled versions from the store.

Recipe - Homestyle Coleslaw Dressing

Ingredients

• 1 cup mayonnaise
• 4 tbsp sour cream
• 2 tbsp dijon mustard
• 2 tbsp honey
• 3 tbsp lemon juice (or vinegar)
• 2 tbsp garlic powder
• 1 tsp salt
• 1 tsp back pepper

Instructions

1. Whisk together all ingredients.
2. Let refrigerate for at least 30 minutes to allow flavors to marinate.
3. Taste and check the seasoning, adjust if needed. 
4. Transfer to a sealable container and store in the refrigerator until ready to use.
5. Add to your favorite coleslaw mix and toss to coat.

Notes

This dressing can easily be adjusted to taste. Add a little lemon juice, or vinegar if you prefer, for extra tang, or a touch more sugar if you prefer a slightly sweeter coleslaw.

For the best flavor, mix the dressing with your shredded cabbage and let it sit in the refrigerator for 20–30 minutes before serving. This allows the cabbage to soften slightly and absorb the dressing.

This dressing can be made ahead of time and stored in the refrigerator for up to 3–4 days. Just give it a quick stir before using.