Sweet Restaurant-Style Coleslaw

5 from 1 vote

If you've ever longed to recreate that creamy, tangy-sweet coleslaw from your favorite fried chicken joint, you’re in luck. This homemade version is spot-on—crunchy, fresh, and full of nostalgic flavor. It’s perfect alongside burgers, barbecue, grilled meats… or straight from the bowl with a fork when no one’s looking.

Prep Time20

Chill in the refrigerator2

Total Time2 20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 239kcal

Cost: $3-$5

Ingredients

1 pound green cabbage shredded (about 6–7 cups)
2 tablespoons sweet onion finely diced
¼ cup carrot grated
⅔ cup mayonnaise or Miracle Whip
3 tablespoons apple cider vinegar
3 tablespoons vegetable oil
½ cup granulated white sugar
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon poppy seeds optional

Instructions

In a large mixing bowl, combine shredded cabbage, diced onion, and grated carrot.
In a separate small bowl, whisk together the mayo, vinegar, oil, sugar, salt, pepper, and poppy seeds until smooth and well blended.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 2 hours to let the flavors mingle and mellow. Stir before serving.

Notes

Make it ahead: This slaw gets better as it chills. Feel free to make it the night before. Just give it a good stir before serving.

Short on time? A bag of pre-shredded coleslaw mix (cabbage + carrots) works just fine. You’ll miss the fresh-shred texture, but it’s still delicious.

Want it tangier? Add an extra splash of vinegar or reduce the sugar slightly to balance it to your taste.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. It may get a little weepy after that, but still tasty.

Serving tip: It’s fantastic on pulled pork sandwiches or tucked into tacos for a fresh, crunchy contrast.

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