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Creamy. Cold. Delicious. This restaurant-style coleslaw is my kind of side dish. Easy as can be to put together. Ready in minutes. Perfect on a hot day, alongside some hot-off-the-grill burgers. And perfect heaped on top of grilled hot dogs or smoked pulled pork, too! This is a great salad that is reminiscent of the great slaw you could find at a roadside diner back in the day. If you’re lucky you can still find it today, but they’re rare indeed.

Quick And Easy

I used two small bags of ready-made slaw mix. You know the stuff. Everything’s already in there. Sometimes it’s great, and well, sometimes you gotta keep an eye on it. They like to sneak chunks of stuff in there that aren’t very coleslaw-like. Like big ole chunks of cabbage heart. That tough stuff. Can’t do anything with that, so out it goes! It’s not perfect but it works. I do recommend doing a quick pass through the contents before using it in your coleslaw.

You can go the extra mile and buy a few heads of cabbage and a few carrots and shred them yourself. I admit it, I was in a hurry so I went with the bagged stuff. Either way you’re going to enjoy this restaurant-style coleslaw.

The original recipe for this slaw called for white balsamic vinegar. I didn’t have any of that on-hand. And it wasn’t really worth the added expense of something I hardly ever use or need. So I used apple cider vinegar instead. It was great! This slaw doesn’t have a strong vinegar flavor. Just a hint.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.