Mom’s Sweet Onion Coleslaw Dressing

Mom's Sweet Onion Coleslaw Dressing -

Summer and all of its fabulous outdoor picnics and potlucks and backyard gatherings is coming to a close. Sadly. I love the warmer weather, longer days, and looser family schedule that lend a friendlier hand to inviting friends and family over to share a meal together. A cold drink in hand, with Blake at the grill and kids running in the yard…it’s my happy, happy summer place.

And happiness, for me, has alot to do with the food. The people and conversation around the table will always be the most important factors, but great eats are also a must. And this coleslaw recipe from my mom is a super easy side dish, a longtime favorite of mine. Just in time for your Labor Day gathering.

Mom's Sweet Onion Coleslaw Dressing -

Mom’s Sweet Onion Coleslaw Dressing consists of just 4 ingredients, plus salt and pepper. When drizzled over a big bowl of shredded cabbage, it’s just the perfect side dish for most any meal.

Mom's Sweet Onion Coleslaw Dressing -

The dressing is sweet and oniony, and bright and tangy with vinegar. With a sprinkling of little celery seeds, this simple dish packs alot of flavor without overpowering your main course.

Mom's Sweet Onion Coleslaw Dressing -

Mom’s coleslaw is just plain awesome served alongside anything from the grill that’s been slathered in barbecue sauce. I also like to bake a pan of honey cornbread muffins to swipe up every last drop and morsel. Because meals such as this belong in the Clean Plate Club.

Mom’s Sweet Onion Cole Slaw Dressing

Yield: 1-1/2 cups dressing


  • 1 c. sugar
  • 1/2 c. white vinegar
  • 1 c. vegetable oil
  • 1 tsp. celery seed
  • grated onion, to taste (I usually use 1/4 to 1/3 cup, but it depends on how strong the onion is)
  • salt and freshly ground black pepper, to taste


In a medium saucepan over medium-high heat, stir sugar and vinegar until sugar dissolves. Remove from heat and add remaining ingredients, stirring to combine. Refrigerate to cool completely. This can be made the day before serving the salad. Drizzle over your favorite shredded cabbage or coleslaw mix and fold to completely coat. Do this about 30 to 60 minutes prior to serving to let the flavors mingle. Just refrigerate during that time, and fold to incorporate right before serving. This makes enough dressing for at least two 16-oz. bags of pre-shredded coleslaw mix.


From Mom's recipe box.

I’m linking up with Cheryl at TidyMom for I’m Lovin’ It!