Sandwich Slaw

Sandwich Slaw

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
91 Calories
5g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 91
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 189mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 59mg 297%
Calcium 79mg 6%
Iron 0mg 2%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coleslaw is a ubiquitous side dish at cookouts and barbecues, but it is also a wonderful topping for sandwiches, especially pulled pork. The tanginess of the slaw is a nice counterpart to the sweet or spiciness of the barbecue sauce and adds a welcome crunchy texture to a sandwich. This recipe calls for tossing shredded cabbage in a creamy mixture of diced onion, white vinegar, mayonnaise, garlic, and sugar; the simplicity of flavors and ingredients means this slaw can make its way into a variety of sandwiches, from hamburgers and hot dogs to a grilled Reuben and fried chicken sandwich.

To make this sandwich slaw, a whole head of cabbage is chopped up and shredded, and then rinsed and drained, but for quicker preparation, feel free to use pre-packaged coleslaw mix. There is enough dressing to give the slaw a creamy consistency, but if you like your slaw really creamy, simply double the dressing ingredients. And because this is a pretty basic recipe, it allows for additions like shredded carrots, purple cabbage, chopped kale, pineapple, and green onions; you can also embellish the dressing with Dijon mustard, soy sauce, apple cider vinegar, and blue cheese.


  • 1 head green cabbage

  • 2 tablespoons finely diced onion

  • 2 tablespoons white vinegar

  • 1/4 cup mayonnaise

  • 1 clove garlic, minced

  • 2 teaspoons sugar

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Sandwich Slaw ingredients

    The Spruce / Diana Chistruga

  2. Remove the outer layer of the cabbage if it looks a little wilted. Cut the cabbage in half and remove the tough core by making diagonal cuts.

    cut cabbage and remove the core

    The Spruce / Diana Chistruga

  3. Cut the cabbage into long, thin strips. Cut those strips in half or in quarters depending on your preference. 

    cut cabbage into long strips

    The Spruce / Diana Chistruga

  4. Place the shredded cabbage in a large colander or salad spinner. (You might need to do this in 2 batches.) Wash the cabbage thoroughly under cold water. Spin to remove water, or if using a colander, shake a few times and let it sit for 3 to 4 minutes to drain. 

    cabbage in a colander

    The Spruce / Diana Chistruga

  5. Combine the onion, white vinegar, mayonnaise, garlic, sugar, black pepper, and salt in a large bowl. 

    Combine onion, white vinegar, mayonnaise, garlic, sugar, black pepper, and salt in a large bowl

    The Spruce / Diana Chistruga

  6. Add the cabbage and toss to coat. 

    cabbage and dressing combined in a bowl

    The Spruce / Diana Chistruga

  7. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to chill before serving.

    slaw in a bowl covered with plastic wrap

    The Spruce / Diana Chistruga

  8. Place a generous portion on each sandwich.

    Sandwich Slaw

    The Spruce / Diana Chistruga

  9. Enjoy.

How to Store

If making this sandwich slaw a day ahead of time, store it in a large airtight container in the refrigerator. The slaw will stay good for up to three days.