Easy Coleslaw for Burgers

Try our easy coleslaw for burgers; it’s sweet and tangy, crunchy and creamy, and perfect for topping any burger.

overhead view of a bowl of slaw for burgers with creamy mayonnaise dressing.

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.

Table of Contents

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Recipe ingredients

Coleslaw:

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.
- Use the leftover fresh cabbage to make Cabbage Stew, Cabbage and Noodles, or Fried Cabbage with Sausages.
Carrots: Two medium, coarsely grated carrots.
Red onion: One small or ½ a medium one. White or yellow onions are also ok.

Dressing ingredients:

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.

shredded white cabbage, carrots and onions for making slaw on a cutting gray cutting board.

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.

collage of two pictures of coleslaw dressing in a bowl and finished slaw in another bowl.

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.

Expert Tips

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.

Recipe FAQ

What is the difference between slaw and coleslaw?

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.

What is in burger slaw?

Cabbage and carrots, shredded and tossed in a sweet and tangy, creamy mayonnaise-based dressing.

Can I use a coleslaw mix?

Sure. Buy a bag of shredded cabbage and carrot mix, rinse it, drain it shortly, and mix it with our dressing.

How to store?

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.

Can I freeze coleslaw?

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

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