Burger Slaw

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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.

Close-up of burger slaw on a burger.

This Southern-style burger 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.

Luckily, it’s a very quick and easy recipe. It takes less than 5 minutes to combine all of the ingredients in a bowl. What are the 4 ingredients, I hear you say? Vinegar, granulated sugar, Season All, and coleslaw mix (shredded cabbage and carrots). Once they’re all mixed together, you chill it in the fridge for at least 30 minutes so those delicious flavors can mingle and soak into the coleslaw. The longer you chill, the better… but sometimes we’re hungry and can’t wait, right?

This burger slaw is 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. Add it to any burger or sandwich to take it to the next level. Slaw burgers on hamburger buns are something else!

Let’s get cookin’!

Labeled ingredients for burger slaw.

Recipe Ingredients

  • White vinegar
  • Coleslaw mix
  • Sugar
  • Season All

How to Make Easy Burger Slaw

Pour sugar into vinegar.

Pour sugar into the vinegar. 

Mix sugar and vinegar together.

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

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 😉.

Add Season All to measuring cup.

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.

Mix together.

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

Pour mixture over coleslaw in bowl.

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

Stir well until coleslaw is coated.

Stir it really well 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).

Bowl of burger slaw.

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

Burger slaw on a burger.

Use it 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 on a burger.


Store leftover hamburger slaw in an airtight container in the fridge for up to 4 days.

Recipe Notes

  • 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.

Recipe FAQs

What is the difference between burger coleslaw and burger slaw?

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 cabbage, purple cabbage, red cabbage, or a mixture) and carrot.

What do you serve with burger slaw?

Here are a few more burgers and sandwich options if you’re wondering what to pair with this delicious burger slaw: hamburger steak burgers with fried onionssmoked burger recipe, steak sandwiches, loose meat sandwiches, and juicy pork burgers

Another option is to make your own slaw burger. Grab a burger bun, add a turkey burger or salmon burger patty for something different (check out this recipe), and layer on the tomato slices, white or red onion, cheese, and slaw.

Check out these other scrumptious slaw recipes:

Best Coleslaw by Miss Millie

Mustard Slaw (from the SouthernPlate Mag!)

Vinegar Slaw

Asian Slaw

Burger slaw on burgers without buns on top.

Burger Slaw

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.
Prep Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: burger, coleslaw, salad
Servings: 4 burgers
Calories: 152kcal


  • 1 package coleslaw mix 1 pound of shredded cabbage and carrots
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 2 tablespoons Season All


  • Stir together the vinegar and sugar. Add Season All and stir again.
    1/2 cup white vinegar, 1/2 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.


Calories: 152kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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


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  1. 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.

  2. 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.

  3. 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!

  4. 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!!!

  5. 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!

  6. 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!

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