Creamy Coleslaw Dressing

  • Recipe By
  • Published Jun 1st
  • Ready In10m
  • Servings12
  • Calories126
Coleslaw is one of my all-time favorite foods if it has a nice, creamy dressing. After doing some research, making dozens of different dressings, and trying to find the flavor that I like, I came up with this dressing for coleslaw that became a hit. I'm always asked for this recipe. What surprised me was at a potluck when a culinary chef asked me for my recipe. He told me that it was one of the best he had ever tasted since he had left the southern part of the USA.

Creamy Coleslaw Dressing Ingredients

The following are the ingredients needed to make delicious Creamy Coleslaw Dressing for 12 servings:

  • 2/3 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/3 cup white sugar
  • 3 tablespoons low-fat milk
  • 1 lemon, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
  • 1/2 teaspoon celery seed, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Creamy Coleslaw Dressing Cooking Instructions

  • Prep10m
  • Cook-
  • Ready In10m

To cook Creamy Coleslaw Dressing, you need about 10 minutes of preparation time. The following are the steps to cook Creamy Coleslaw Dressing easily:

  1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

Notes

  • Cook's Note:
  • My vegetables for coleslaw are: 8 cups finely chopped cabbage, 1/4 cup shredded carrot, 1/4 cup thinly sliced red radish, 2 whole green onions or 1/4 red onion, thinly sliced. Mix cabbage, carrots, red radishes, and onions. Stir dressing in to your vegetables and mix well. Cover and refrigerate for at least 4 hours. We like it better if I let it sit overnight; it becomes even creamier and better-tasting.

Nutrition Facts

Per Serving: 126 calories; 11 grams of fat; 7 grams of carbohydrates; 0.6 gram of protein; 5 milligrams of cholesterol; 179 milligrams of sodium.

  1. Nov 17th 2018

    Exceptional taste for just a few ingredients! I didn’t have a whole lemon, so I juiced the half I had and then minced about a tablespoon of rind and tossed into the salad. Otherwise, made ...

  2. Aug 26th 2018

    Loved it . I have to change the milk products due to allergies. I make Buttermilk with cashew milk. It is perfect

  3. Jun 29th 2018

    I made this exactly as written except, based on some reviews about it being too thin, I left out the low-fat milk. It is Delicious! The tanginess is perfect and blended beautifully with my ...

  4. Feb 13th 2018

    Love it!

  5. Oct 16th 2017

    Creamy and just the right amount of sweetness. I made half the recipe for half of a 12 oz bag of shredded cabbage, carrots and red cabbage mix. In place of the buttermilk, I just added about ...

  6. May 7th 2017

    This is a delicious coleslaw dressing! I made it to use on one bag of coleslaw that I bought ready-made at the grocery. I only needed half of the recipe for the whole bag, as I don't like ...

  7. Apr 20th 2016

    This dressing is exactly what we were looking for. Creamy and delicious - not too tart, not too sweet. I didn't actually measure the ingredients, but this turned out exceptional. I used w ...

  8. May 30th 2015

    I have made this several times, my whole family loves it. Great recipe!

  9. Feb 26th 2015

    I mixed this up in the morning so the flavors had all day to meld. I was a little worried as the dressing is very thin. I mixed it with the slaw and gave it a few hours to blend. The tast ...