The Best Sweet Coleslaw Recipe for BBQ and Sandwiches

Sweet coleslaw in a blue bowl on a wooden table, creamy and ready to serve.

Sweet Coleslaw Recipe for Any Meal

I grew up eating all different kinds of coleslaw. There was the vinegar kind, the tangy kind, and of course the sweet kind. This one pairs well with a great many things, like Carolina Pulled Chicken or Tangy Pulled Pork. One of my favorite ways to enjoy this sweet coleslaw recipe is with fried fish, skillet potatoes, and Southern-style cornbread. That combination is good any time of day. Trust me, it even works for breakfast.

Coleslaw ingredients arranged on a wooden cutting board, including cabbage, carrots, sugar and seasoning items


  
    The Sauce Makes the Slaw
  
  
    If the sauce is not right, the folks ain’t happy. Let’s look at the base of the recipe and how each part adds to the goodness of the dish.
  
  
    
      Miracle Whip or mayonnaise

      I love both of these for different reasons. Miracle Whip already has spices and a touch of sugar built in, which works perfectly for this sweet coleslaw recipe. Mayonnaise gives you a creamy, classic base without any extra sweetness, so you can control the flavor more. Either one will give you a smooth, rich sauce that’s just right.
    
    
      Whole milk

      I took out the buttermilk in this one since I didn’t want that extra tang. The milk helps thin the sauce to just the right consistency. You can adjust how much you use depending on how thick or loose you like your coleslaw dressing.
    
    
      Sugar

      Sweetness is key here. Start with a little and add more if you like it sweeter. If you don’t want to use sugar, honey works great too. Just remember that honey will need to be blended well so it mixes smoothly into the sauce.
    
    
      Lemon juice or apple cider vinegar

      A splash of acidity brightens the flavor and balances the sweetness. Fresh lemon juice gives a brighter, fresher flavor, but bottled lemon juice works just fine. Apple cider vinegar is also a good option, but it will add more tang, so be careful not to overdo it. A little acidity helps balance the sweetness and brings the whole sauce to life.
    
    
      Salt

      Enhances all the flavors without overpowering.
    
    
      Celery seed

      Adds a subtle earthy, slightly peppery note. I love celery seed. It’s the jewel in a lot of seasoning blends, bringing a subtle earthy note that gives a little something extra. I even use it when I add chopped celery, like in my potato salad. It really rounds things out in this coleslaw.
    
    
      Dried tarragon

      Gives a hint of herbaceous complexity that makes this coleslaw special. I didn’t grow up with tarragon in my herb stash, but once I found it, it became a staple. It has a slightly licorice-like flavor, kind of like anise, but don’t worry; it’s not going to make your coleslaw taste like jelly beans. A little goes a long way, and it adds a nice layer without overpowering the dish.
    
    
      Dijon mustard

      Brings a mild tang and depth to the sauce. It gives the dressing a little backbone without making it sharp. Just don’t overdo it because Dijon can sneak in and take over if you use too much.

Let’s Talk About the Vegetables

For this slaw, I used a 14-ounce bag of mixed cabbage and carrots, but you can definitely use a small head of cabbage and add as much carrot as you like. The carrots are really just there to complement the cabbage, not take over. You can also mix red and green cabbage if you like. I find raw red cabbage can be a little tougher on the teeth, but I still use it from time to time for the color and texture. I also like to add a bit of onion. Grated onion blends right into the dressing and helps flavor the whole dish. Personally, I like to mince it instead. When the slaw chills, the onion really soaks in and gives the whole thing more flavor.

The Best Sweet Coleslaw Recipe

A perfect sweet and tangy coleslaw that's easy to make and great for any occasion.

Prep Time15

Servings6

Calories: 220kcal

Ingredients

1 small head green cabbage shredded
2 large carrots grated
2 tbsp minced onion
1 cup miracle whip
¼ cup milk
1 tbsp lemon juice or apple cider vinegar
¼ cup sugar
½ teaspoon celery seed
½ tsp Salt and pepper or to taste
¼ tsp dried tarragon
½ tsp Dijon mustard

Instructions

In a large bowl, combine shredded green and grated carrots.
In a separate bowl, whisk together miracle whip, milk, apple cider vinegar or lemon juice, sugar, celery seed, dried tarragon, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the cabbage mixture and toss well to coat evenly.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Give it a quick toss before serving. Adjust seasoning if needed.

Notes

This coleslaw tastes even better the next day. For a crunchier texture, add chopped apples or toasted pecans. Replace some of the cabbage with red cabbage for a colorful presentation. You can use a 14 oz bag of coleslaw mix to forgo the shredding of cabbage and carrots.

Pre-cut cabbage and carrots in a bag on a bamboo cutting board, ready for coleslaw.

A Note on Texture and Mixing

Whether you like your slaw finely minced or cut in a more rustic style, that choice is all yours. Mincing the veggies will soak up more of the sauce, so if you go that route, you might want to thin the dressing just a bit by adding a splash more milk. I find the rustic cut works perfectly as the recipe suggests. Just remember that once you chill the coleslaw, the texture will change. The cabbage softens a little and the flavors really come together. The dressing also thickens as it sits, which makes it creamier. Keep that in mind when deciding whether to use all the sauce or hold a little back at first.


  
    Frequently Asked Questions
  

  
    Can I substitute the tarragon?
  
  
    Yes. If you don’t have dried tarragon or don’t like the flavor, you can try dried thyme or a little dried basil. They won’t taste exactly the same, but they add a nice herb flavor without overpowering. You can also leave out the herbs altogether if you prefer.
  

  
    What can I use instead of Dijon mustard?
  
  
    Yellow mustard works fine if you don’t have Dijon. It’s milder but still adds a bit of tang. You can also use dry mustard powder as a substitute. Mustard is important here because it adds depth to the sauce.
  

  
    How long should I let the coleslaw chill?
  
  
    Let it chill for at least 2 hours, but the best flavor comes after chilling overnight. This helps the flavors blend and the dressing thicken.
  

  
    How long will this coleslaw keep?
  
  
    Stored in an airtight container in the fridge, it will keep well for 3 to 4 days. After that, it starts to get soggy.
  

  
    Can I freeze coleslaw?
  
  
    Freezing is not recommended. The cabbage and carrots get mushy and watery when frozen and thawed, which changes the texture too much.

More to Explore

If you like your coleslaw on the tangier side, I’ve got you covered. Check out this version right here for a little more bite. And if you’re new around here, we share more than just food. For a more personal experience, visit At Dana’s Table where we talk about life, memories, and everything that makes a house feel like home.

by Everyday Dana

You can find me playing around in the kitchen, sipping on coffee, and bringing comfort food to the table. Life’s all about those cozy, everyday moments!

Thanks for hanging out! Just a quick heads-up: Some of the links in this post are affiliate links. If you decide to make a purchase through them, I may earn a small commission at no extra cost to you. Your support helps keep things rolling around here!

Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!