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.
The link for the Meatloaf Burger doesn’t work for me. Anybody else?
thanks for letting me know! I fixed it. Appreciate your help 🙂
‘Til you’re tired of messing with it’. I love that line!! Trying this slaw tomorrow!
‘Fooling with it’…sorry!
You go reply to Diane right now, Ms. Jordan!
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.
Mrs. Dash is a great substitution!!
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.
Thank you Lydia!!
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!
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!!!
That sounds so good Eva!!! Thank you so much for sharing with us!