Elevate your sandwich game with this easy, homemade sandwich slaw! This recipe combines crisp cabbage with a satisfying tart and creamy dressing. Whether crafting a BBQ sandwich or indulging in a juicy burger, this slaw will add a satisfying crunch to each bite.
This sandwich slaw is a great on BBQ pulled pork or pulled chicken. Unlike our vinegar based, no mayo slaw, this creamy version is a delightful blend or tart and sweet. Pair this slaw with any smoked meat or fried chicken sandwiches. You’ll be glad you did!
Sandwich slaw ingredients
- Green cabbage
- Red cabbage
- Shredded carrot
- Diced onion
- Mayonnaise (the real stuff!)
- White vinegar
- Granulated sugar
- Celery seeds
- Salt and black pepper
How to make sandwich slaw
- Shred the green cabbage, red cabbage, and carrots. Rinse with cold water and run through a salad spinner until most of the moisture has been removed. Set aside.
- Combine mayonnaise, vinegar, white sugar, celery seed, onion, salt, and black pepper. Add cabbage and carrot to the mixture.
- Fold the cabbage mixture into the dressing with tongs. Coat well.
- Cover the bowl with plastic wrap and place it into the refrigerator for at least 30 minutes before serving. If making ahead of time, store the cabbage and dressing separately in the fridge, and assemble before serving.
- Store leftover slaw in an airtight container in the refrigerator for up to 2 days after preparation. Discard after this time.
- Use a coleslaw mix that does not include the dressing for faster assembly.
- If you are not a fan of celery seeds, use dill seeds in this sandwich slaw.
- We recommend using real mayonnaise for this coleslaw. I have not tested this recipe using a zesty sandwich spread (you know the one), so we cannot comment on how it will turn out.
- You can also serve this slaw as a side dish!
- 1 1/2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 3 tablespoons finely diced onion
- for dressing:
- 1/3 cup mayonnaise
- 2 1/2 tablespoons white vinegar
- 2 1/2 teaspoons white sugar
- 1/4 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Shred green cabbage, red cabbage, and carrots. Wash and run through a salad spinner. Set aside.
- Combine mayonnaise, vinegar, white sugar, celery seed, onion, salt, and black pepper. Add cabbage and carrot to mixture. Using a pair of tongs, toss vegetables in dressing to coat well. Cover bowl with plastic wrap and place into the refrigerator for at least 30 minutes to 1 hour before serving. You can prepare the coleslaw 2-3 hours ahead of time.
- Store in an air tight container in the refrigerator for up to 3 days after preparation. Discard after this time.