Sweet n’ Tangy 4-Ingredient Burger Slaw
My trusty 4-Ingredient Burger Slaw recipe is a little bit tangy, a little bit sweet, and a whole lot tasty! With just 5 minutes of prep and some chill time in the fridge, you’ll have a crisp, crunchy slaw that’s the perfect complement to a classic grilled cheeseburger. Proof that it’s the little touches that make all the difference.
A Quick Look At The Recipe
- Recipe Name: Burger Slaw
- Serves: 4 burgers
- Main Ingredients: coleslaw mix, white vinegar, sugar, Season All
- Why You'll Love It: My trusty 4-ingredient burger slaw recipe is a little bit tangy, a little bit sweet, and a whole lot tasty! It's the perfect complement to a juicy beef burger.
Why Every Burger Needs This Simple Slaw
Every summer, mains like grilled hot dogs, crispy smash burgers, and juicy pulled pork get all the glory at backyard BBQs. But really, what’s a good burger, dawg, or pork sammich without a delicious slaw!?
This Southern-style burger slaw isn’t just for burgers – it’s also one of my favorite toppings for any BBQ dish. It’s a little bit tangy thanks to the vinegar, a little bit sweet thanks to the sugar, and a whole lot tasty thanks to the delicious Season All seasoning.
Luckily, it’s a very quick and easy recipe. It takes less than 5 minutes to combine all of the ingredients in a bowl. Once they’re all mixed, you chill it in the fridge for at least 30 minutes so those delicious flavors can mingle and soak into the slaw. The longer you chill, the better… but sometimes we’re hungry and can’t wait, right?
For more flavorful slaw recipes, try my Easy and Tangy Mustard Slaw or Asian Slaw!
Made with Only 4 Ingredients
- White vinegar
- Coleslaw mix
- Sugar
- Season All
Tips, Swaps, and Flavor Boosters
- 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.
- You can totally substitute the white sugar for brown sugar if you like.
- Another common substitution is swapping the white vinegar for apple cider vinegar.
- If you’re a fan of mustard, add a 1/4 cup of yellow mustard or your mustard of choice to the vinegar mixture.
- If you want to add more veggies to the cabbage slaw, add 1/2 cup of chopped bell pepper.
- Want to make a spicy slaw instead? Add 1 tablespoon of hot sauce (like Sriracha) to the vinegar mixture or simply add it to your burger before taking a big ol’ bite.
How to Make Easy Burger Slaw
1. Mix the Sugar & Vinegar
In a medium-sized bowl or measuring cup, add the sugar and the vinegar. Stir that up a minute or so or until you’re tired of fooling with it.
Note: Most folks would say until your sugar dissolves, 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 😉
2. Add Season All
Now go ahead and add your Season All. Stir that up. Again, just until you’re tired of fooling with it.
Then put your slaw mix in a big ol’ bowl and pour your vinegar mixture over it. Stirring it really well until it is all coated.
Put a lid on this and place it in the fridge for about 30 minutes (or more if you need to).
During that time, the burger slaw will wilt down significantly and become filled with even more wondrous yumminess.
3. Serve
That’s it! Use it to top your favorite burger. I especially love it on these mouthwatering meatloaf burgers.
Now go make it a GREAT day!
Storage
Store leftover hamburger slaw in an airtight container in the fridge for up to 4 days.
4-Ingredient Burger Slaw FAQs
Season-All is a salt blend that combines regular salt with savory spices like onion, garlic, chili pepper, and paprika. I love this stuff because it adds a quick, savory punch of flavor to almost any dish without having to grab five different spice bottles.
You can find it at pretty much any local grocery store right in the spice aisle, and Morton is the most common brand you’ll see. If you can’t find it or don’t have it on hand, feel free to swap it out for another seasoned salt (like Lawry’s) or just use a mix of salt, garlic powder, and onion powder.
The main difference is that coleslaw is typically creamy and made with mayonnaise, while our burger slaw has a vinegar-based marinade. But both burger toppings are made with a combination of cabbage (napa, purple, or red cabbage, or a mixture) and carrot.
I like to serve my burger slaw with my Easy Cheeseburger Salad, Famous Smoked Burgers, or Juicy Pork Burgers.
Another option is a turkey or salmon burger patty for something different, then layer on tomato slices, white or red onion, cheese, and slaw.
Tangy, sweet, and oh-so-easy. If this recipe hit the spot, please leave a quick rating and comment below. Your feedback absolutely makes my day!
Ingredients
- 1 package coleslaw mix 1 pound of shredded cabbage and carrots
- ½ cup white vinegar
- ½ cup sugar
- 2 tablespoons Season All
Instructions
- Stir together the vinegar and sugar. Add Season All and stir again.½ cup white vinegar, ½ cup sugar, 2 tablespoons Season All
- Place coleslaw mix in a medium bowl and pour the vinegar mixture over it.1 package coleslaw mix
- Stir to coat, cover, and refrigerate for at least 30 minutes.
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!
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!
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.
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!!
I hope you enjoy it Violet!!
Love coleslaw but I prefer mine with a creamy dressing from Kraft’s. Never thought of using it on burgers, dogs or sandwiches, but I will now.. Yummy cannot wait..
I hope you enjoy Germaine!!
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
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
Hey Jack! I get mine at Walmart but our Krogers has it too. I’m hoping its not a regional thing for everyone’s sake but just in case, go with your favorite seasoned salt – that you can readily get 🙂 P.S. I live in north Alabama
Hi Christy been eating cold slaw on pulled pork barbecue on the bun every since I can remember. When you went to A movie with your date his Daddy always gave enough money to treat his date. Thanks for taking me home in good ole NC. God bless.
🙂 Blessings to you Liz!!!