Easy Coleslaw Dressing with Honey

Making coleslaw from scratch is one of those things that seems harder than it actually is. Sure, you could grab a bottle of store-bought dressing, but it’s often loaded with sugar and preservatives, and honestly, it just doesn’t taste as fresh as homemade.

That’s where this honey coleslaw dressing comes in. It takes about five minutes to whisk together, uses ingredients you probably already have in your fridge, and the honey gives it just the right amount of natural sweetness to balance out the tangy vinegar and sharp mustard. Plus, you can adjust everything to your taste – more honey if you like it sweeter, extra vinegar if you want more tang.

What Kind of Yogurt Should I Use?

For this coleslaw dressing, regular plain yogurt works great, but Greek yogurt is my personal favorite since it’s thicker and creates a creamier dressing that clings better to the cabbage. If you only have low-fat or non-fat yogurt on hand, either will work just fine, though full-fat yogurt will give you the richest flavor. Just make sure you’re using plain, unsweetened yogurt – flavored varieties will throw off the balance of sweet and tangy in your dressing. If your yogurt seems too thick, you can thin it out with a splash of milk or a bit more vinegar to get the consistency you like.

Options for Substitutions

This coleslaw dressing is easy to customize based on what you have in your kitchen:

• Yogurt: If you don’t have yogurt, you can use sour cream for a similar tangy taste. You could also use all mayonnaise (1 cup total) for a richer, creamier dressing.
• Rice vinegar: Apple cider vinegar or white wine vinegar work great here. Start with the same amount, then taste and adjust if needed.
• Honey: Maple syrup or regular white sugar (about 2 teaspoons) can replace the honey. If using sugar, whisk it well to make sure it dissolves completely.
• Dijon mustard: Yellow mustard works fine, though it’ll give you a slightly different flavor. Use the same amount.
• Cabbage: Mix things up with a combination of green and red cabbage, or try a pre-shredded coleslaw mix from the store to save time on prep.
• Scallions: Red onion or white onion can replace scallions. Just chop them finely and use about 2-3 tablespoons instead.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is dressing it too early, which causes the cabbage to release water and turns your slaw into a watery puddle – wait until about 20-30 minutes before serving to add the dressing, or keep them separate until the last minute if making ahead.

Another common error is cutting the cabbage too thick, so aim for thin, uniform shreds that are easy to eat and coat well with dressing.

To avoid a bland coleslaw, always taste and adjust your dressing before mixing it with the vegetables, since the sweetness of honey and the saltiness can vary – you might need an extra teaspoon of honey or a pinch more salt to get the balance just right.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for just about any backyard barbecue or summer cookout. It pairs beautifully with pulled pork sandwiches, grilled chicken, or burgers since the cool, crunchy slaw balances out rich, smoky meats. I love serving it alongside fried fish or fish tacos for a fresh contrast, and it’s also great at picnics with hot dogs and baked beans. If you’re making a bigger spread, coleslaw works well next to cornbread, mac and cheese, or even as a topping for pulled pork sliders.

Storage Instructions

Store: Keep your coleslaw in an airtight container in the fridge for up to 3 days. The dressing will soften the cabbage over time, so it’s best enjoyed within the first day or two if you like it crunchy. If you want it to last longer, store the dressing separately and toss it with the veggies right before serving.

Make Ahead: You can definitely prep this ahead of time! Mix up the dressing and store it in a jar in the fridge for up to a week. Shred your cabbage and carrots, then keep them in a separate container. Just combine everything about 30 minutes before you’re ready to eat for the best texture.

Estimated Nutrition

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

• Calories: 500-600
• Protein: 8-10 g
• Fat: 36-42 g
• Carbohydrates: 48-56 g

Ingredients

For the dressing:

• 1/2 cup mayonnaise (I prefer Hellmann’s for its creamy stability)
• 1/2 cup yogurt (I use Fage plain Greek yogurt for a thicker consistency)
• 2 tbsp rice vinegar
• 3 1/2 tsp honey
• 2 1/2 tsp dijon mustard (Grey Poupon adds a nice sharp bite)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed

For the salad:

• 1/2 head cabbage (finely shredded into 1/8-inch strips)
• 2 carrots (grated using the large holes of a box grater)
• 2 scallions

Step 1: Prepare the Vegetables

• 1/2 head cabbage
• 2 carrots
• 2 scallions

While you’re gathering ingredients, prepare the vegetables since this is the most time-consuming prep work.

Finely shred the cabbage into 1/8-inch strips using a sharp knife or mandoline for uniform pieces that will dress evenly.

Grate the carrots using the large holes of a box grater to create pieces that match the cabbage texture.

Slice the scallions thinly, separating the white and green parts (you’ll use both).

Set all prepared vegetables aside in a large bowl.

Step 2: Build the Dressing Base

• 1/2 cup mayonnaise
• 1/2 cup yogurt
• 2 tbsp rice vinegar
• 3 1/2 tsp honey
• 2 1/2 tsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth and well combined—I find Greek yogurt creates a tangier dressing with better body than regular yogurt, so don’t skip this step.

Add the rice vinegar, honey, and Dijon mustard, whisking until the mixture is completely homogeneous and the honey is fully dissolved.

This ensures the sweetness and tang distribute evenly throughout.

Season with salt, pepper, and celery seed, whisking one final time to incorporate the spices completely.

Step 3: Combine and Season to Taste

• dressing mixture from Step 2
• prepared vegetables from Step 1

Pour the dressing from Step 2 over the prepared vegetables in the large bowl, reserving about 2 tablespoons of the white parts of the scallions for garnish.

Toss everything together thoroughly, making sure every strand of cabbage and carrot is coated with the dressing.

Taste a small bite and adjust the seasoning—add more honey if you prefer extra sweetness or a bit more salt if it needs more punch.

I typically find the original measurements well-balanced, but personal preference varies.

Step 4: Chill and Serve

Cover the bowl and refrigerate for 20-30 minutes to allow the flavors to meld and the cabbage to soften slightly while maintaining a pleasant crunch.

Just before serving, give the coleslaw a quick toss and top with the reserved sliced scallion whites for a fresh garnish.

The coleslaw will keep refrigerated for up to 3 days, though it’s best enjoyed within the first day when the vegetables are crispest.

Easy Coleslaw Dressing with Honey

Delicious Easy Coleslaw Dressing with Honey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 6 servings

Calories 550 kcal

Ingredients

  

For the dressing::

• 1/2 cup mayonnaise (I prefer Hellmann's for its creamy stability)
• 1/2 cup yogurt (I use Fage plain Greek yogurt for a thicker consistency)
• 2 tbsp rice vinegar
• 3 1/2 tsp honey
• 2 1/2 tsp dijon mustard (Grey Poupon adds a nice sharp bite)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery seed

For the salad::

• 1/2 head cabbage (finely shredded into 1/8-inch strips)
• 2 carrots (grated using the large holes of a box grater)
• 2 scallions

Instructions

 

• While you're gathering ingredients, prepare the vegetables since this is the most time-consuming prep work. Finely shred the cabbage into 1/8-inch strips using a sharp knife or mandoline for uniform pieces that will dress evenly. Grate the carrots using the large holes of a box grater to create pieces that match the cabbage texture. Slice the scallions thinly, separating the white and green parts (you'll use both). Set all prepared vegetables aside in a large bowl.
• In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth and well combined—I find Greek yogurt creates a tangier dressing with better body than regular yogurt, so don't skip this step. Add the rice vinegar, honey, and Dijon mustard, whisking until the mixture is completely homogeneous and the honey is fully dissolved. This ensures the sweetness and tang distribute evenly throughout. Season with salt, pepper, and celery seed, whisking one final time to incorporate the spices completely.
• Pour the dressing from Step 2 over the prepared vegetables in the large bowl, reserving about 2 tablespoons of the white parts of the scallions for garnish. Toss everything together thoroughly, making sure every strand of cabbage and carrot is coated with the dressing. Taste a small bite and adjust the seasoning—add more honey if you prefer extra sweetness or a bit more salt if it needs more punch. I typically find the original measurements well-balanced, but personal preference varies.
• Cover the bowl and refrigerate for 20-30 minutes to allow the flavors to meld and the cabbage to soften slightly while maintaining a pleasant crunch. Just before serving, give the coleslaw a quick toss and top with the reserved sliced scallion whites for a fresh garnish. The coleslaw will keep refrigerated for up to 3 days, though it's best enjoyed within the first day when the vegetables are crispest.