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!

Print

Super Easy Sandwich Slaw

This crunch, delicious slaw is perfect for pulled chicken and pulled pork sandwiches. It's slightly creamy with a touch a of sweetness.

Course Side Dish

Cuisine American BBQ

Keyword coleslaw, sandwich slaw

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 147kcal

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.

Nutrition

Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2204IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 0.4mg

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