I love this quick n’ dirty sandwich slaw! It’s my ‘go-to’ slaw recipe when pressed for time. If you need a fast and easy recipe for a sandwich slaw, then this is the one to try! Use this vinegar-based coleslaw for sandwiches that contain smoked brisket, pork belly burnt ends, pulled pork, pulled chicken, or jackfruit. This sandwich slaw has a bright, fresh flavor that will not overwhelm the foods your pair them with. Serve this slaw as a side dish or in wraps. It works pretty well in delicious Pulled Pork Spring Rolls too!

Ingredients for quick n’ dirty sandwich slaw:

1 14 ounce bag of coleslaw mix (without dressing)
White vinegar
Dijon mustard: substitute with yellow or grainy mustard
Olive oil
White sugar
Celery seed
Salt and black pepper

Making the slaw:

Combine vinegar with Dijon mustard, oil, sugar, celery seeds, black pepper, and salt in a large bowl.
Add coleslaw and using tongs, toss to coat—cover bowl and place into the refrigerator for 30 minutes before using.
Store leftover slaw in an airtight container in the refrigerator for up to 2 days after preparation. The slaw might become mushy after the second day. I recommend discarding it at that point.

Customize your Quick n’ Dirty Sandwich Slaw:

Add sliced green onion, thin strips of bell pepper, or jalapenos to the slaw. Or, add thin strips of your favorite apples.
Not a fan of celery seeds? You can use dill or fennel seeds instead. If you’d prefer a creamier slaw, refer to our other Sandwich Slaw recipe.
*For a vegan option, use a vegan-friendly Dijon mustard. The verjuice in some Dijon mustard contains casein or other animal by-products.
To avoid mushy leftovers, only make up the amount of sandwich slaw you’ll need. Average 1/3 of a cup of slaw per sandwich. You’ll need 1 1/3 cups of quick n’ dirty sandwich slaw for four sandwiches.

Quick n’ Dirty Sandwich Slaw

This is a quick and easy recipe for a delicious vinegar based sandwich slaw. Try this with sliced brisket, burnt ends, pulled pork, pulled chicken, or jackfruit barbecue sandwiches. It has a clean flavor and will not overwhelm any of the proteins you choose. This slaw can also be served on the side.

4.67 from 3 votes

Print Pin

Course: Side Dish

Cuisine: American BBQ

Keyword: coleslaw, sandwich slaw, slaw

Prep Time: 6

Total Time: 6

Servings: servings

Calories: 36kcal

Ingredients

1 14 ounce bag of coleslaw mix (without dressing)
1/3 cup white vinegar
1 tablespoon dijon mustard
1 tablespoon olive oil
1 1/2 teaspoons white sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

In a large bowl, combine vinegar with Dijon mustard, oil, sugar, celery seeds, black pepper and salt. Add coleslaw mix well to coat. Cover bowl and place into the refrigerator for 30 minutes to 1 hour before using.
Add sliced green onion, thin strips of bell pepper or jalapenos to suit your needs. This recipe is simply a base, so get creative and make it your own.
Store leftover slaw in an air tight container in the refrigerator for up to 2 days after preparation.
*For vegan option, use a vegan friendly Dijon mustard.