Take your sandwich game to the next level with this super easy sandwich slaw! This homemade slaw recipe combines two kinds of crisp cabbage with a satisfying tart and creamy dressing. Whether you’re assembling a pulled pork sandwich or crafting the perfect burger, this coleslaw will add a satisfying crunch to each bite.
This super easy sandwich slaw is a perfect for BBQ pulled pork or pulled chicken sandwiches. Unlike our vinegar based, no mayo slaw, this creamier version has a delicious blend of sweet and tart flavors. Pair this slaw with any smoked meat or fried chicken sandwiches. for a delicious treat!
Make it easy! Purchase a prepackaged tri-color coleslaw base that contains the the shredded cabbage and carrots. You’ll need roughly 28 ounces or two 16 ounce bags bags.
Ingredients
- Green cabbage, shredded
- Red cabbage, shredded
- Shredded carrot
- 3 green onions
- For dressing:
- Real mayonnaise
- Apple cider vinegar (sub with white vinegar)
- Dijon mustard (sub with stone ground mustard)
- Real maple syrup
- Celery seeds
- Salt and black pepper
How to make sandwich slaw
- Prepare the veggies: Shred green cabbage, red cabbage, and carrots with a knife or mandolin. Rinse thoroughly. Use a salad spinner to remove excess liquid. Set aside. Wash and finely chop the green onion. Add it to the cabbage mixture.
- Super easy option: Purchase two 16 ounce bags of tri-color coleslaw mix to save time! You’ll need 28 ounces for this recipe.
- Prepare the dressing: In a large bowl, combine mayonnaise, vinegar, maple syrup, Dijon mustard, celery seed, salt, and black pepper.
- Make the sandwich slaw: Add cabbage mixture to bowl, and gently toss vegetables with tongs to coat well.
- Refrigerate: Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to 1 hour before serving.
- Storing leftovers: Store sandwich slaw in an airtight container in the refrigerator for up to 3 days after preparation.
Tips
- Use a prepackaged, tri-color coleslaw mix that does not include the dressing for faster assembly.
- Replace celery seeds with dill seeds in the dressing.
- For best results, use real mayonnaise in the dressing.
- Serve this slaw as a side dish!
Super Easy Sandwich Slaw
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 3/4 cup shredded carrot
- 3 green onion finely chopped
- for dressing:
- 2/3 cup real mayonnaise
- 1 tablespoon apple cider vinegar sub with white vinegar
- 2 teaspoons Dijon mustard sub with stone ground mustard
- 2 teaspoons real maple syrup (add more for a sweeter dressing)
- 1/4 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Shred green cabbage, red cabbage, and carrots with a knife or mandolin. Rinse thoroughly and use a salad spinner to remove excess liquid. Set aside.
- Super easy option: Purchase two 16 ounce bags of tri-color coleslaw mix (without dressing packet) to save time! You'll need 28 ounces for this recipe.
- Wash and finely chop the green onion. Add it to the cabbage mixture.
- In a large bowl, combine mayonnaise, vinegar, maple syrup, Dijon mustard, celery seed, salt, and black pepper.
- Add cabbage mixture to bowl, and gently toss vegetables with tongs to coat well.
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to 1 hour before serving.
- Store in an airtight container in the refrigerator for up to 3 days after preparation.
