Try our easy coleslaw for burgers; it’s sweet and tangy, crunchy and creamy, and perfect for topping any burger.
This creamy and crunchy coleslaw for burgers is the perfect accompaniment for your favorite burgers. Try it with a juicy beef burger, chicken patties, crunchy chicken or fillet chicken burger, turkey burger, or vegetarian patties.
And should you have leftovers, enjoy them as a side dish for whatever you cook the next day; the coleslaw goes perfectly well with any meat, pasta, potato, or rice dishes.
- Cabbage: ½ a small white cabbage, 14 oz/ 400 g. You can also mix the white cabbage with red cabbage; it tastes and looks great.
- Carrots: Two medium, coarsely grated carrots.
- Red onion: One small or ½ a medium one. White or yellow onions are also ok.
- Mayonnaise: Homemade mayonnaise is excellent; otherwise, use your favorite brand.
- Greek yogurt: Replaces some mayonnaise, making the dressing lighter, tangier, fresher, and even tastier. Alternatively, you can use sour cream.
- Dijon or yellow mustard.
- Granulated sugar for the sweet touch.
- You can replace it with another sweetener like xylitol, honey, maple, or agave syrup. Add to taste. One tablespoon was enough for us, but it depends on your taste and the acidity of the vinegar.
- Vinegar: I used apple cider vinegar, but white wine vinegar is also fine.
- Chives: Fresh or frozen herbs; never use dried chives; they only taste of dust. Alternatively, use fresh or frozen parsley or any other fresh herbs you like.
- Fine sea salt or kosher salt and ground black pepper.
- Make it spicy: Add sriracha or sweet chili sauce to taste. If using sweet chili sauce, reduce the sugar, taste, and adjust as required.
How to make coleslaw for burgers?
- Cabbage: Remove the damaged outer leaves, quarter the head, and remove the core. Cut the cabbage into shreds.
- Tenderize: Place them into a large bowl, add ¼ teaspoon of salt, and knead the shreds shortly to tenderize the cabbage lightly.
- Carrots: Grate them coarsely using the side with the larger holes of your box grater. Add them to the cabbage.
- Onion: Slice it finely and add it to the bowl.
- Dressing: Mix all the ingredients in a small bowl. Adjust the taste with more salt, pepper, sugar, and vinegar. The coleslaw dressing should taste sweet, tangy, and peppery.
- Add the dressing to the cabbage mixture and combine. Cover the bowl and refrigerate the salad until ready to serve.
How to make slaw burgers?
- Buy a good burger patty, or use your favorite recipe to make some.
- Grill, pan-fry, or air-fry the hamburger patties. If you like, place sliced cheddar on the burger patty during the last minute or so of the cooking time. Continue cooking until the slice of cheese melts slightly.
- Toast the burger buns.
- Sauce: Mix a little mayonnaise with a little mustard/ barbecue sauce/ chili sauce/ sweet chili sauce/ ketchup. Smear the inside of the hamburger buns with the mixture.
- Assemble: Place the patty on the lower part of the bun.
- Top it with whatever you like: crispy bacon, lettuce, pickles, tomato slice, onion, avocado, etc.
- Add the creamy coleslaw and cover it with the upper side of the burger bun. Press lightly and enjoy.
Make in advance: Coleslaw is the kind of salad that tastes even better after spending a day in the refrigerator. You can easily make it the day before or the morning before you want to serve it. Keep it covered and stir it well before serving.
They are often used to name the same cabbage salad. But coleslaw is always made with cabbage (white, green, Napa, sweetheart cabbage, etc.), while just “slaw” can refer to chopped salads made with other crunchy raw vegetables like carrots or broccoli.
Both kinds of salads are usually dressed in a tangy vinegar dressing or mayonnaise.
Cabbage and carrots, shredded and tossed in a sweet and tangy, creamy mayonnaise-based dressing.
Sure. Buy a bag of shredded cabbage and carrot mix, rinse it, drain it shortly, and mix it with our dressing.
Refrigerate leftovers in an airtight container for up to 4 days. Stir well before serving. Due to the cabbage's moisture, some water will gather at the bottom of the bowl; just mix the salad thoroughly.
No, you can’t freeze anything made with mayonnaise. The mayonnaise curdles and separates when it freezes.
Also, the high water content prevents cabbage from freezing well unless it’s blanched, but you can’t make coleslaw with blanched cabbage.
What to do with coleslaw leftovers?
- Side dish: Serve the leftovers as a side dish salad for chicken, pork, sausages, or any grilled meat. Try it with Crispy Chicken Fillets, Chicken Thighs and Sweet Potatoes, Spicy Pork Roast, or Brats in the Oven.
- Sandwiches: Top your favorite sandwiches, such as this amazing Tonkatsu Sandwich or the Pork Belly Sandwich.
- Use for topping a Baked Schnitzel in a bun or a Pork Chop Burger.
- Tacos or wraps: Top tacos and fill your favorite wraps with leftover slaw.
- Pasta salad: Mix the leftovers with cooked pasta; it’s delicious and better than expected.
More crunchy cabbage slaws
Easy Coleslaw for Burgers
- Chef’s knife or mandoline (use the blade guard)
- Small bowl
- ½ small head white cabbage 14 oz/ 400 g, Note 1
- 2 medium carrots
- 1 small red onion or ½ a medium one, Note 2
- 2 tablespoons mayonnaise
- 4 tablespoons Greek yogurt
- 1 tablespoon mustard Dijon or yellow
- 1 tablespoon granulated sugar or another sweetener, to taste, Note 3
- 1 ½ tablespoons apple cider vinegar to taste Note 4
- 2 tablespoons chives chopped, fresh or frozen
- ¾ teaspoon fine sea salt or kosher, more to taste
- ½ teaspoon ground black pepper more to taste
- Cabbage: Remove the damaged outer leaves and discard them. Quarter the cabbage and remove the core. Cut two quarters (or enough cabbage to have about 14 oz/ 400 g) into shreds (Note 5). ½ head small cabbage (14 oz/ 400 g)
- Tenderize: Place the cabbage into a large bowl, add ¼ teaspoon of salt, and knead the shreds shortly to tenderize the cabbage lightly.
- Carrots: Grate them coarsely using the side with the larger holes of your box grater. Add them to the cabbage. 2 medium carrots
- Onion: Slice it finely and add it to the bowl. 1 small onion or ½ a medium
- Dressing: Mix all the dressing ingredients in a small bowl. Adjust the taste with more salt, pepper, sugar, and vinegar. The coleslaw dressing should taste sweet, tangy, and peppery. 2 tablespoon mayonnaise + 4 tablespoon Greek yogurt + 1 tablespoon mustard + 1 tablespoon sugar + 1 ½ tablespoon vinegar + 2 tablespoon chives + ¾ teaspoon salt + ½ teaspoon black pepper
- Combine vegetables and dressing. Cover and refrigerate until ready to serve.
- Cabbage: Replace ½ of the white cabbage with red cabbage for a more colorful coleslaw.
- White or yellow onions are both okay.
- Sugar alternatives: xylitol, honey, maple syrup, or agave syrup.
- White wine vinegar is also great.