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+ servings
Sweet and Spicy Coleslaw Dressing

Oil and Vinegar Coleslaw Dressing

If you crave a bold coleslaw dressing sans mayo, this Oil and Vinegar Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, and rounded out with a lovely tang from vinegar; this is the perfect dressing to liven up coleslaw.
5 from 3 votes
Prep Time 30 mins
Total Time 30 mins
Course Salad, Side Dish
Cuisine American
Servings 3 cups


  • 1 large onion, grated (I used a white onion)
  • 1 cup granulated sugar
  • ½ cup white vinegar
  • 1 cup vegetable oil*
  • ½ teaspoon salt
  • 1 teaspoon celery seeds
  • 1 7-ounce can pickled jalapenos (I used San Marcos)


  • Combine sugar and grated onion in a bowl and let stand for 20 minutes.
  • Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.
  • Add the pulverized jalapenos and the remaining ingredients to a Mason jar. Add the onion/sugar mixture once the 20 minutes are up.
  • Shake, shake, shake!
  • Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.*
  • Keeps for a long time.*


DON’T use olive oil. I made this mistake once and, while still tasty, olive oil hardens in the fridge. It got weird.
If you’re using the OG Mom bomb.com recipe, the flavors meld together more quickly. I'd recommend giving it 2-3 hours or so, until completely chilled.
It keeps for a long time - up to one month, but I can’t imagine it will last you long enough to find out. You’re gonna want to put it on all kinds of salads. Trust me on this.
I purchased a bag of Fresh Express 3 Color Deli Coleslaw and used just over a ½ cup of the Sweet and Spicy Coleslaw Dressing on it, then let it sit for 6 hours before serving.
Keyword homemade coleslaw dressing, Oil and Vinegar Coleslaw Dressing, sweet and spicy coleslaw dressing
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