Burger Slaw


This slaw is one of my very favorite accompaniments to a big old juicy hamburger, especially a Mouthwatering Meatloaf Burger like I posted yesterday! It’s simple to make and compliments beef really well.

I ‘m really excited to get to speak to an elementary school today so I’m gonna dive right in here with the recipe to allow myself more time later to get my ducks in a row before heading out. Hope y’all have a wonderful day!

Let’s get cookin’!

You’ll need: White vinegar, cole slaw mix, sugar, and Season All. 

Yup that’s all. I know we see these long drawn out recipes all over the place so sometimes when we happen upon an easy on we stand there like a deer in headlights for a minute.

Can it be that easy? 

But….but…it appears to be written in English! There are no words I have to look up in order to understand this! 

I don’t have to take off work a half day to make this? How could I possibly enjoy it then! 

Calm down. Relax. Get off the gussied up recipe freeway.

Good food doesn’t have to be complicated and complicated food isn’t always good anyway. 

If it makes you feel better, you can shred the cabbage and carrots yourself instead of buying this bag (you overachiever, you!). Just get a small head of cabbage and about 2 carrots (whatever size you grab first) and shred those puppies up.

Pour sugar into vinegar. 

Stir that up a minute or so or until you’re tired of fooling with it. 

Most folks would say until your sugar is dissolved but we’re gonna pour this over our cabbage and let it marinate for a bit and the sugar can dissolve just fine during that process without needing me to babysit it :)

Add Season All…

…which has no MSG. Not that I, personally, have a vendetta against MSG but I know a lot of folks do and suspicions would be raised in the comments about whether or not this was evil.

I don’t get on the food is bad bandwagons because, in my line of work, I have entire wagon trains of various and assorted bandwagons coming by every single day and if I took up every cause I’d end up huddled in a corner wearing a straight jacket and starving to death.

Having said that, I am a big respecter of personal convictions. I just keep the majority of my own convictions personal :)

Stir that up. Again just until you’re tired of fooling with it. 

Put your coleslaw mix in a big old bowl and pour our vinegar mixture over it. 

Stir it really good until it is all coated. 

Put a lid on this and place it in the fridge for about half an hour (or more if you need to)

During that time it will wilt down significantly and become filled with even more wondrous yumminess.

Use to top your favorite burger – I especially love it on these Mouthwatering Meatloaf Burgers that I posted yesterday.

Now go make it a GREAT day!

Burger Slaw
  • 1 pound package coleslaw mix (shredded cabbage and carrots)
  • ½ cup white vinegar
  • ½ cup sugar
  • 2 tablespoons Season All
  1. Stir together vinegar and sugar. Add Season All and stir again.
  2. Place coleslaw mix in a medium sized bowl and pour vinegar mixture over it.
  3. Stir to coat, cover, and refrigerate for at least thirty minutes.
Makes enough to top 4-6 burgers

Falling in love is not a choice.  To stay in love is.



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  1. willette says

    I make a hot dog slaw that can also be unsed on polish sausage or brats. It is a bag of cole slaw, sugar, vinegar, and yellow mustard. I add a little celery seed. I love your website. HUGE FAN of SOUTHERN COOKING.

  2. Mama Owl says

    Sounds somewhat like “herb slaw” we used to have when I was a kid. MMMM! Haven’t made it in ages! Never heard of slaw on a burger till we went to a restaurant in town and ordered a “slaw burger”… different… not bad… just different… :)

  3. says

    I’ve never written to you before, but have long loved your posts. I feel like you’re a dear friend I’ve never met. Semi-pathetic, but there you are! Thanks so much for this slaw recipe. I’ve been trying to get more veggies into our diet – how better than to put them on top of a big ol’ burger?

  4. Carmell says

    I am going to try this with Stevia as well! I recently developed a taste for Slaw! I think I am going to try it with a burger and on pulled pork!~Update will follow! Thank you for the easy recipe. :) Looking forward to cookbook #2!!!

  5. Mary Jane Heisterkamp says

    Your slaw sounds great. I’d like to share one with you that we had at a family reunion (in AL) and we love it. It keeps well too, if it lasts.
    3 bags Angel Hair Slaw, 1 finely chopped sweet onion, 1 bell pepper chopped, any color. Dressing: 1 cup sugar or Splenda, 1 cup Vinegar, 1 cup canola oil, 1 teaspoon celery seed. Bring to boil and pour over vegetables. It MUST sit in refrigerator overnight. Stir a couple of times during the marinating.

  6. Cassie Wilkins says

    haahaaa,,, I have been making this slaw for years but never thought of putting it on burgers or dogs. I will have to try this.
    I love love love bag slaw and use it a lot, as well as the brocolli bag slaw. Just love how easy and time saving they are. Plus, I have ‘skin’ back on my knuckles (my shredder LOVES my knuckle skin! lol) One of these days/years I hope to have a nice food processor, lol.
    I use a Stevia Blend in place of sugar, I have a reaction to Splenda, so just use one of the other ones.
    Thanks, Christy!

  7. Marsha M. Los Angeles CA says

    I was reading this when I remembered a bag of slaw languishing in my produce drawer. I jumped up and mixed this slaw up in five minutes!! I’m not sure it’s going to go with the roast and veggies I’m making for dinner, but I’m going to find out!! Thanks for this timely recipe, Christy.

  8. Winnie Mom says

    Love a vinegar based slaw instead of mayo.–If I want it a little creamier I add a little light sour cream or plain Greek yogurt. This slaw is also good on BBQ sandwiches and Philly Cheese Steak sandwiches. Christy you’ve done it again–delicious recipes using simple ingredients.

  9. Susan N says

    Looks so good, Christy. Cabbage is so under appreciated, isn’t it. Our ancestors really relied on it in so many ways.
    Please do the old Huntsville favorite soon Christy, tomato hot slaw, that i have put in some TN church cookbooks under the name Rocket City Slaw. For slaw dogs. Yummy, you can’t start summer without the hot slaw. Once i was at a BSA outting and someone forgot to bring lettuce and tomato, so they used the hot slaw on hamburgers and loved it. I had never thought of putting it on burgers. Good idea. Love that you put in the Season All, great to have something “all in one”.

  10. BethSherrill says

    Season all is made by mc cormic and Mortins, it is salt, Spices (including Chili Pepper, Black Pepper, Celery Seed, Nutmeg, and Coriander [Cilantro]), Onion, Paprika, Maltodextrin, Garlic, Silicon Dioxide (added to make free flowing) and Annatto (color).

    My question for all, which is more useful in a kitchen, a food processor, or stand mixer?

    • Philippa says

      Beth, as you know, you can mix things and even knead dough in a food processor in addition to using it to chop, shred, puree`, blend and slice. A standing mixer will mix, whip and knead, and it usually has a larger bowl.
      For most of my life I used neither, preferring to cook with knives and other manual utensils. However, I have both items now that I’m disabled, and I appreciate them both. Both were free to me via freecycle.org. If you’re thinking of getting one or both, consider what you need more – – something to cut food or something to mix food. You might get the food processor first to see if it can handle your mixing jobs satisfactorily. If not, add the standing mixer.
      I also now have a hand blender like this
      This took a little getting used to, but it really helps with little jobs which have become hard for me.
      I haven’t answered your question, but I hope this will help you figure out which item you prefer.

    • Eva says

      Hi I actually have both, and use both, but I use the processor a lot more than the mixer, I make pie crust in mine, have been known to make loaf of bread with it, and use it to grate cheese (do tons of little appys for Xmas) chop black olives, grate onions, and slice stuff like beets and carrots for freezing! I go right out and buy a new one when the old on wears out! I generally can get by without the mix master for awhile, but the processor is a must have now Item!!!!!
      I also have a hand held blender, which is great for making cooked jam soups, and so forth on the stove, rather than having to puree things in the blender. I gave my blender which I used so infrequently to my daughter who wore it out doing frozen drinks.

  11. Bonny says

    Putting this slaw on meatloaf burgers reminds me of Primanti Brothers restaurant, in Pittsburgh, Pa.. The sandwiches were served with slaw and french fries right on top of the sandwich filling.

  12. Carole says

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

  13. Angie says

    Saw your meatloaf burger recipe on Pinterest, repinned it to my “YUM let’s make this soon” board. Then I waited (patiently) until you posted this slaw recipe. Burgers are ready to fry up and I have snuck a couple bites of the slaw. BEST I have ever tasted. I will check out more of your recipes and I am off to make hubby a yummy dinner! Thank you so much!!

  14. Heidi says

    My grandmother made a similar dish but she boiled water, took it off the heat then put the chopped cabbage in the hot water for an hour. Love it! thank you Christie for bringing back good memories

  15. Jack says

    I want to use the exact “Season All” that she uses too. Season Salt can be so different from one brand to another. Why reinvent the wheel and wind up with a dud.

    Living in San Jose, CA, I don’t see it in the major grocery stores. Anyone know what stores sell this? I hope Christy sees this. I see I’m not the only one.

    Cheers, jAcK

  16. Jack says

    Also, I spent a year in Caracas Venezuela and the hot dog street vendors had a spicy slaw for their hot dogs and it was fantastic. But I couldn’t con the guy out of his recipe. Anyone have a recipe idea for the hot dog? It may be similar to the burger slaw but a bit hotter.

    Cheers, jAcK

  17. violet Kostashuk says

    Thats what will be for dinner tonight. I’ll use ground turkey or chicken for the meatloaf for my vegy family and I can’t wait for the slaw. What a pleasant morning and thanks for the vidio earlier. I can’t wait to get on with the day!!

  18. lorrie says

    My grandmother used to make a slaw sort of like this, but it had a bit of oil in it, sugar, cabbage red and purple, onion, fresh garlic and I can’t for the life of me remember the other two spices. But no season-all. I will have to try it.

  19. Susan Holloway says

    OMG Christy I just have to tell you – no matter what the recipe, I LOVE reading your stories & instructions! They always make me smile! Not to menton everything is always SO GOOD! Thanks for sharing your talents with us!

  20. Sarah Jo Jackson says

    I make several different slaws–depending on the use. I keep a bag of coleslaw mix in a ziplock, add chopped green onions. I have been just putting the slaw on the table with no dressing,, since there are just 2 of us. I like the prepared Marzetti slaw dressing (light is good), and thin it down with a little milk. That also lessons the calories. I put the dressing on the table, and it just takes a little. I use a similar dressing to Christy’s for a lighter dressing–use Splenda or other. The leftovers don’t get soggy if you leave the dressing off!

  21. Eva says

    Love slaw it used to be on every plate in all the restaurants but its never served anymore. My momma made it in winter especially as cabbage was cheaper to buy than lettuce in the off season, it works just fine in summer too! LOL
    She made a dressing with the small can of milk (we used Pacific Evaporated) which I think is around 4-5 ounces in size, this was put into a jar with a tight lid, salt, and pepper and vinegar (white pickling was all we had or apple cider sometimes but my brother and I hate the cider vinegar) with a little sugar about a teaspoon or so, It was about a tablespoon of vinegar or sometimes fresh lemon juice if mom felt stakey when she was shopping. This is shook up and poured over the slaw and left to meld, its was always better the next day, I have come to the conclusion that this is similar to ranch dressing, its tangy, and tasty and you can add whatever you want to the dressing for spices, mom always sprinkled paprika over the top of the salad in the bowl when it went onto the table, of course any left over salad got stirred up the next time it was served and the paprika was all through the salad the next day. YUM!!!

  22. Patty says

    Made this for a family BarBQ this weekend along with the Parmesan Oven Fries. My son saw this on the table and passed it right by, saying “I don’t like slaw”….told him NO you HAVE to taste this on your burger or brat. Like a “good boy” (he’s 25), listened and put some on his brat….YUP, he now loves THIS slaw!!!! lol. He put it on his burger too, and said this really is some good stuff! I love when I can still change his mind on things and prove that mama knows best! Thanks Christy for helping this mom out!

  23. Lydia Latsay says

    I love Cole slaw to. I make it pretty much the same but I just add 2-3 green
    onions for a little added flavor and the green just adds more color to. Looking
    forward to your next post.. Have a nice summer.

  24. Denise Mathieu says

    We do not have Season All in Quebec so I use Mrs. Dash.

    Also, to make the slaw healthier, I add 1 apple cut in small pieces and 4/5 green onions depending on the size.

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