If you ask me, a good coleslaw dressing can make or break your slaw.
This sweet and tangy dressing brings together creamy mayonnaise with the mellow sweetness of honey and a splash of apple cider vinegar. Celery seeds add a subtle crunch while Dijon mustard gives it just enough zip.
It comes together in minutes—just whisk everything in a bowl and you’re done. The maple syrup in the name might sound fancy, but really this is an approachable recipe that anyone can pull off.
It’s the kind of dressing that works on classic cabbage slaw or even as a dip for raw vegetables. Perfect for summer cookouts or a simple weeknight dinner side.
Why You’ll Love This Coleslaw Dressing
- Ready in minutes – This dressing comes together in just 5 minutes with a simple whisk, making it perfect for last-minute barbecues or weeknight dinners.
- Simple pantry ingredients – You probably already have everything you need in your kitchen—no special trips to the store required.
- Perfectly balanced flavor – The combination of tangy apple cider vinegar and sweet honey creates a dressing that’s neither too sweet nor too sour, just right for coating your cabbage.
- Make-ahead friendly – Mix it up and store it in the fridge for up to a week, so you can have fresh coleslaw whenever the craving hits.
What Kind of Mayonnaise Should I Use?
For this coleslaw dressing, you can use whatever mayonnaise you have on hand – regular, light, or even vegan mayo will all work just fine. If you’re looking for a tangier flavor, go with a traditional mayo like Hellmann’s or Duke’s, which tend to have a bit more zip to them. Avocado oil-based mayonnaise is another great option if you’re looking for something made with healthier fats, though it might taste slightly different than what you’re used to. Just keep in mind that if you use a light or reduced-fat mayo, your dressing might be a little thinner, so you may want to add a touch less vinegar to keep the consistency nice and creamy.
Options for Substitutions
This coleslaw dressing is simple to customize based on what you have in your pantry:
- Mayonnaise: You can swap half or all of the mayo with Greek yogurt or sour cream for a tangier, lighter dressing. Keep in mind it’ll be less creamy but still tasty.
- Honey: Since the recipe calls for maple syrup in the name but lists honey, feel free to use maple syrup instead – it’ll give a slightly different sweetness. You can also try agave nectar or even a bit of sugar dissolved in the vinegar.
- Apple cider vinegar: White vinegar or white wine vinegar work well here. Rice vinegar is another option if you want something milder and slightly sweeter.
- Celery seeds: If you don’t have celery seeds, you can use a small amount of celery salt (but reduce the regular salt in the recipe), or just skip them altogether. The dressing will still taste good, just without that classic coleslaw flavor note.
- Mayonnaise consistency: If you want a thinner dressing that coats the cabbage more lightly, add a tablespoon or two of milk or buttermilk to loosen it up.
Watch Out for These Mistakes While Cooking
The biggest mistake when making coleslaw dressing is adding it to your cabbage too early, which causes the slaw to become watery and limp – dress your coleslaw no more than 30 minutes before serving for the best crunch.
Another common error is not whisking the dressing thoroughly enough, leaving clumps of mayonnaise that don’t distribute evenly, so make sure to whisk for at least a minute until completely smooth.
If your dressing tastes too sharp or acidic, you can balance it out by adding a bit more honey or letting it sit in the fridge for 15-20 minutes, which allows the flavors to mellow out.
Finally, taste and adjust the seasoning before tossing with your cabbage, since coleslaw dressing often needs a pinch more salt or pepper than you’d expect to really bring out the flavors.
What to Serve With Coleslaw?
Coleslaw is the perfect side dish for just about any barbecue or picnic spread you can think of. It pairs really well with pulled pork sandwiches, grilled chicken, or burgers since the creamy, tangy crunch balances out rich, smoky meats. I love serving it alongside fried fish or fish tacos for a refreshing contrast, and it’s also great at cookouts with hot dogs, ribs, or brisket. Don’t forget that coleslaw makes an excellent topping for sandwiches too – pile it right on top of your pulled pork or fried chicken for extra flavor and texture.
Storage Instructions
Store: Keep your coleslaw dressing in a jar or airtight container in the fridge for up to 2 weeks. It actually gets better after a day or two as the flavors blend together. Just give it a good shake or stir before using since it might separate a bit while sitting.
Make Ahead: This dressing is perfect for making ahead of time. I like to whip up a batch on Sunday so it’s ready whenever I need it during the week. Just remember to keep it separate from your cabbage until you’re ready to serve, otherwise your coleslaw will get watery and lose its crunch.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 1.5 cups of dressing |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1450-1550
- Protein: 2-4 g
- Fat: 160-170 g
- Carbohydrates: 20-25 g
Ingredients
- 1 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
- 1 1/2 tbsp honey (locally sourced wildflower honey adds Great depth)
- 2 1/2 tbsp apple cider vinegar (I always use Bragg for its raw quality)
- 1 tsp celery seeds
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp onion powder
Step 1: Combine and Whisk the Dressing
- 1 cup mayonnaise
- 2 1/2 tbsp apple cider vinegar
- 1 1/2 tbsp honey
- 1/2 tsp Dijon mustard
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and well combined.
The vinegar will help thin the mayo slightly while the honey adds subtle sweetness and complexity.
Whisk for about 30 seconds to ensure the honey is fully incorporated and there are no streaks of mayo remaining.
Step 2: Add Seasonings and Finish
- 1 tsp celery seeds
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp onion powder
Sprinkle in the celery seeds, salt, pepper, and onion powder.
Whisk until the seasonings are evenly distributed throughout the dressing.
I like to taste a small spoonful at this point and adjust the salt or vinegar to your preference—the dressing should be tangy with a balanced sweetness.
The result should be creamy, cohesive, and ready to coat your cabbage.
Best Coleslaw Dressing with Maple Syrup
Ingredients
- 1 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
- 1 1/2 tbsp honey (locally sourced wildflower honey adds Great depth)
- 2 1/2 tbsp apple cider vinegar (I always use Bragg for its raw quality)
- 1 tsp celery seeds
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp onion powder
Instructions
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and well combined. The vinegar will help thin the mayo slightly while the honey adds subtle sweetness and complexity. Whisk for about 30 seconds to ensure the honey is fully incorporated and there are no streaks of mayo remaining.
- Sprinkle in the celery seeds, salt, pepper, and onion powder. Whisk until the seasonings are evenly distributed throughout the dressing. I like to taste a small spoonful at this point and adjust the salt or vinegar to your preference—the dressing should be tangy with a balanced sweetness. The result should be creamy, cohesive, and ready to coat your cabbage.
