Sweet Restaurant Slaw is the kind of recipe that instantly feels like home. The first time I made this Sweet Restaurant Slaw, my kids licked their plates clean and begged me to pack it in their school lunches. Now it’s part of our regular Sunday spread, usually right next to pulled chicken sandwiches or grilled veggie skewers.
There’s just something magical about that creamy, tangy dressing wrapped around crisp cabbage and sweet carrot ribbons. It’s cool, refreshing, and hits all the right notes like the kind of slaw you get at your favorite BBQ place, only better, because it’s made with love (and you can taste it). Once you try this Sweet Restaurant Slaw, you’ll want to make it again and again.
Sweet Restaurant Slaw
Equipment
- Large Mixing Bowl
- Small Bowl
- Whisk
- Grater or Mandoline
- Plastic Wrap or Lid
Ingredients
Salad
- 1 medium Green Cabbage shredded
- 0.5 medium Red Cabbage shredded
- 1 Carrot shredded
Dressing
- 0.5 cup Mayonnaise
- 0.25 cup Apple Cider Vinegar
- 0.25 cup Sugar
- 0.5 teaspoon Celery Seed
- 0.5 teaspoon Dijon Mustard optional, for a tangy kick
- Salt and Black Pepper to taste
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, and carrot. Toss gently to mix.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, Dijon mustard (if using), salt, and pepper until smooth and well blended.
- Pour the creamy dressing over the cabbage mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together and the cabbage to soften slightly.
- Stir the slaw once more before serving. Serve chilled and enjoy as a side or topping.
Why This Sweet Restaurant Slaw Will Be Your New Go-To Side Dish
Let’s be honest when you find a side dish that everyone likes (even picky eaters), you hold onto it. This slaw checks every box: it’s quick, inexpensive, loaded with texture, and that creamy dressing? Pure joy.
I like to think of this as my secret weapon dish. It works for cookouts, weeknight dinners, potlucks, taco night you name it. I’ve even served this Sweet Restaurant Slaw as a light lunch with a boiled egg on top and a sprinkle of hot sauce. It’s that versatile.
And here’s the truth: this slaw is so reliable that it made it into my family cookbook. My sister now calls me every time she makes it, asking, “Was it this sweet? Or tangier?” That’s the magic of Sweet Restaurant Slaw everyone puts their own little spin on it, and it still shines.
Plus, you can make it ahead of time and it just gets better the longer it chills. Win-win.
The 9 Ingredients You Can’t Skip
- 1 medium green cabbage, shredded
Tip: I use a mandoline to get those super-thin slices it makes a big difference in texture. - 1/2 medium red cabbage, shredded
Adds a pop of color and a touch of bitterness that balances the sweetness. - 1 carrot, shredded
Always fresh, never pre-bagged. You’ll taste the difference. - 1/2 cup mayonnaise
Go full-fat for that creamy, rich flavor this isn’t the time for light mayo. - 1/4 cup apple cider vinegar
Gives it that essential tang. Don’t skip it! - 1/4 cup sugar
Just enough to make it sweet, not cloying. - 1/2 teaspoon celery seed
Grandma’s trick! Adds depth and a little earthy something. - Salt and black pepper, to taste
Start light let the flavors settle before adjusting. - 1/2 teaspoon Dijon mustard (optional)
My twist it gives the dressing a little bite. Try it once and you’ll never skip it again.
How to Make Sweet Restaurant Slaw Like a Pro
Step 1: Prep the veggies.
In a big mixing bowl, toss together the green cabbage, red cabbage, and carrot. Don’t overwork it just mix until they’re evenly combined. This is your Sweet Restaurant Slaw base, and trust me, keeping it simple makes the textures shine.
Step 2: Whisk the creamy dressing.
In a smaller bowl, stir together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, pepper, and Dijon mustard (if using). Taste it! This is where you can tweak it. Want it tangier? Add a splash more vinegar. Too tart? A pinch more sugar. The balance is what makes this Sweet Restaurant Slaw so addictive.
Step 3: Toss and chill.
Pour the creamy dressing over the cabbage mix and toss until every bit is coated. Cover the bowl and let it rest in the fridge for at least 1 hour. If you can make it a few hours ahead, even better the flavors deepen beautifully.
Step 4: Serve and enjoy.
Give it a final stir before serving. I like mine cold, piled high next to BBQ chicken or scooped onto a sandwich. This Sweet Restaurant Slaw is also perfect as a crunchy taco topping or side for grilled sausages.
Little Notes from My Kitchen
Make it your own: Add chopped green onion, a handful of raisins, or a spoonful of Greek yogurt for extra creaminess. This slaw is super flexible.
Don’t skip the rest time: Even 30 minutes in the fridge transforms the texture and brings the flavor together like magic.
For crunch lovers: A sprinkle of sunflower seeds or slivered almonds just before serving adds the perfect bite.
FAQ: Your Slaw Questions Answered
Can I use pre-shredded cabbage?
Absolutely. Just make sure it’s fresh and still crisp. I’ve done it on busy nights and it works great for this Sweet Restaurant Slaw.
Can I make it dairy-free?
Yes! Just use vegan mayo. It blends beautifully with the rest of the ingredients.
How long will it last?
Up to 3 days in the fridge. After that, it gets a little soft but still tastes amazing. I always make extra because this Sweet Restaurant Slaw keeps well.
Can I add other veggies?
Totally! Think thin-sliced radishes, chopped bell peppers, or a bit of green apple for something special.
Can I freeze it?
Sadly, no. The texture just doesn’t survive the freezer. Enjoy this Sweet Restaurant Slaw fresh or chilled from the fridge.
More Recipes I Love:
- Cheesy Stuffed Fried Pickles
- Don’t-Fry Onion Rings That Steal the Show Every Time
- Brisket Grilled Cheese Wafflewich
Last Bite
If you make this Sweet Restaurant Slaw, tag me or leave a comment I love seeing your creations. Whether it’s part of your next cookout or just a side dish for sandwiches at home, I hope it brings a little extra joy to your table. It’s more than a side it’s a family favorite in the making.
From my kitchen to yours,
Anna 💛
