Creamy Coleslaw Dressing


Creamy Coleslaw Dressing

½ cup mayonnaise

2 tbls apple cider vinegar

2 tbls white sugar

½ tsp dried dill

⅛ tsp celery salt

¼ tsp salt

⅛ tsp pepper

Combine all ingredients in small bowl.  Store refrigerated in tightly covered container.

4 servings, 140 calories per serving

Hack:  Try this dressing with some broccoli coleslaw!

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12 Replies to “Creamy Coleslaw Dressing”

  1. This looks and sounds so delicious. I have never had a creamy coleslaw before. From reading this article, I am beginning to feel the eagerness to try this delicacy out, and also apply this dressing you just recommended. I will now go and search for a recipe and guide for preparing a creamy coleslaw. But just in case you have any recipe, I will be so glad if you’d share it with me.

    1. I don’t whether the creamy (vs oil-based) coleslaw dressing is a regional thing but creamy what we see in my neck of the woods.  My favorite coleslaw mix is this broccoli coleslaw.  It’s very colorful and has a delightful mix of flavors!

  2. Can the normal salt be replaced with the celery salt? This seems like a n east recipe that you can do anytime with ingredients that you probably already have in your kitchen, which is a great thing; you specially if you need a last minute dressing! May I ask how many carbohydrates does this serving includes?

    1. The only thing in this recipe that has significant carbs would be the sugar, which comes in at just under 7 carbs per serving.  I’m sure you could bring that down by substituting an alternative sweetener if you wish.  

      You can certainly leave out the salt and increase the celery salt but I suggest small increments with tasting in between so it doesn’t overwhelm the dressing!

  3. Hmmm..never heard of creamy coleslaw dressing. I usually don’t like coleslaw. Would you say this taste like the typical coleslaw or is it better? It certainly looks different from the coleslaw that I am familiar with. After going over the ingredients in the recipe…I see you need salt and celery salt. Is there a difference between the two? Could I just use one of the salts? Thank you for another great idea…

    1. Celery salt is made from a combination of table salt and celery seeds.  The celery salt adds an interesting level of flavor to the dressing but you may leave it out if you wish.  Alternately, substituting all celery salt for the regular salt may cause the celery flavor to overwhelm the dressing.  My suggestion would be to substitute sparingly, tasting frequently to avoid over spicing!

  4. That “creamy coleslaw dressing” sounds delicious. I will try it next time I make coleslaw. I usually prefer broccoli slaw though so will try it with that. I have a type 1 diabetic grandson so am wondering if this recipe would also work with a sugar substitute like Swerve or Stevia?

          1. Hi Cynthia, just dropped back to let you know that I tried that coleslaw dressing this weekend with my broccoli slaw. I did use a sugar substitute and even remembered to try the raisins as you suggested. It was delicious and everyone loved it. Thanks for sharing this recipe.

          2. Deb, thank you so much for getting back to me on this! It will be helpful to many to know that a sugar substitute works well in this recipe. Which one did you decide to use?

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