Super Easy Sandwich Slaw

By James Kimble January 18, 2025 3 mins read 443 Views

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

slaw-for-sandwiches-1 — derrickriches.com

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

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

Total Time 25

Servings 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.