A creamy, tangy-sweet coleslaw dressing with apple cider vinegar and a hint of Dijon.
6 steps, about 10 minutes start to finish.
Whisk Together Wet Ingredients: In a medium bowl, combine the mayonnaise, apple cider vinegar, and lemon juice. Whisk them together until smooth and well blended.
Add Flavorings: Add the sugar, salt, black pepper, and Dijon mustard to the bowl. If you're using celery seed, add it at this point as well.
Mix Until Smooth: Whisk all the ingredients together until the mixture is smooth and the sugar has dissolved completely. Taste the dressing and adjust the seasoning as needed. If it's too tart, add a little more sugar; if too sweet, a bit more vinegar or lemon juice can balance it out.
Chill Before Serving: For the best flavor, cover and refrigerate the dressing for at least an hour before dressing your coleslaw. This resting time allows the flavors to meld together beautifully.
Dress Your Coleslaw: When ready to serve, pour the dressing over your coleslaw mix and toss until the vegetables are well coated. Adjust the amount of dressing to suit your preference for how creamy you like your coleslaw.
This dressing can be stored in an airtight container in the refrigerator for up to a week, making it a convenient make-ahead option for your cooking show or a barbecue. The recipe can also be easily doubled or adjusted based on the size of your coleslaw or personal taste preferences.
“Give it the full hour in the fridge before it touches the cabbage. That rest lets the sugar dissolve and the vinegar and mustard settle in, and it's the difference between sharp and balanced.”
