Sweet Restaurant Slaw

This Sweet Restaurant Slaw tastes just like the creamy coleslaw you get at fried chicken spots—sweet, crunchy, and crazy easy to make.

this Recipe

Let’s just get that out there. I was firmly anti-slaw. Like, if it touched my plate? I was not happy. It always felt… mushy. Sad. Like something people added just to say they served a veggie. Sound familiar?

But then—this is gonna sound weird—I had a slaw epiphany. It happened at one of those drive-thru fish places, the kind you only go to when you’re road-tripping through the South and you’re just too tired to argue over where to eat. I ordered fried fish. My husband got the chicken. And both of our trays came with this humble little scoop of creamy, sweet coleslaw off to the side, like it was shy about being there. I wasn’t excited. I took one polite bite just to say I tried it…

…and then I took his. And my daughter’s. And debated asking the lady behind the counter for extra.

That was the moment I realized: coleslaw doesn’t have to be boring. It can be good. Like, REALLY good. Like where-have-you-been-all-my-life kind of good. And ever since then, I’ve been chasing that same sweet, tangy slaw flavor at home.

And guess what? I think I finally cracked the code.

Why You’ll Love This Sweet Restaurant Slaw Recipe?

Okay. If you’re used to those bland deli coleslaws that just taste like wet cabbage—this is not that. This Sweet Restaurant Slaw is soft-but-crunchy, sweet-but-zippy, and just creamy enough without being a mayo bomb. It’s kind of like the slaw you get at places like KFC or Cane’s or that little mom-and-pop BBQ joint with the plastic tables and iced tea in Styrofoam cups.

But this version? It’s fresher. It’s homemade. And you can adjust it if you want to (though honestly, I wouldn’t change much—it’s kind of perfect as-is).

You mix it up in 10 minutes, chill it in the fridge, and boom—suddenly you’ve got the ultimate side dish for BBQ, fried catfish, or that leftover pulled pork you’ve been trying to turn into dinner for two days straight.

Ingredient Notes:

I love this recipe because it doesn’t ask much from you. It’s like a chill friend that just wants to hang out and make your plate better. Here’s what you need:

• Coleslaw mix – The bagged kind. I’m not above shortcuts. You shouldn’t be either.

• Onion – Just a bit. It cuts through the sweet and adds that little “what is that?” edge.

• Miracle Whip – Yep, not mayo. And if you’re anti-Miracle Whip, hear me out: it gives this slaw its signature taste. But I get it. If mayo is your ride-or-die, go for it… just maybe add a splash of lemon juice and a pinch more sugar.

• White sugar – And yes, we’re using a good amount. It’s sweet slaw, y’all.

• Vegetable oil – Helps the dressing coat everything and gives a soft finish.

• White vinegar – The tangy punch that balances it all.

• Poppy seeds – Optional but delightful. Adds a subtle nuttiness and makes it look kinda fancy.

• Salt – Just enough to wake everything up.

How To Make Sweet Restaurant Slaw?

Easy enough to do with one hand while holding a sandwich in the other (not that I’ve tried…)

Step 1: Dump and toss

In a big ol’ bowl, toss in the coleslaw mix and the diced onion. Use clean hands, a spoon, whatever works. Just get it all combined.

Step 2: Make that dreamy dressing

In a smaller bowl (or heck, a jar with a lid you can shake), whisk together the Miracle Whip, sugar, oil, vinegar, poppy seeds, and salt. It should be smooth, creamy, and honestly kind of irresistible. I may or may not lick the spoon every time.

Step 3: Marry it all together

Pour the dressing over the coleslaw mix. Toss it really well. Like… keep tossing. You want every bit coated. You’ll be tempted to eat it now. Resist. It’s good now, but it’s great later.

Step 4: Chill (seriously)

Cover it up and pop it in the fridge for at least two hours. More if you can. This is when the flavors really get cozy and the cabbage softens just enough. It’s worth the wait. I pinky promise.

Step 5: Serve it up

Stir it again before serving. Then? Go wild. Plate it next to fried chicken, scoop it on BBQ sandwiches, eat it cold from the fridge at 10 p.m. You do you.

Storage Options:

Pop it in a container with a lid and it’ll keep in the fridge for 3, maybe 4 days max. The flavor actually gets better on day two, but by day four, it starts to get kinda sad and soggy. And no—do not freeze it. Don’t even think about it. Frozen cabbage is not something I’d wish on anyone.

Variations and Substitutions:

I’ve played around with this slaw a lot. Like, maybe too much. Here’s what’s worked—and what’s… been questionable.

• Using mayo instead of Miracle Whip: It works! Just add a splash of lemon juice and a touch more sugar.

• Adding apples or pineapple: SO good if you’re serving it with BBQ. Adds a little burst of freshness.

• Switching the vinegar: Apple cider vinegar brings a little fruitiness. Balsamic? Nah. Tried it. Regretted it.

• No poppy seeds? You’re fine. They’re a bonus, not a requirement.

• Honey instead of sugar: It’s a vibe. Not the same vibe, but a vibe.

What to Serve with Sweet Restaurant Slaw?

This Sweet Restaurant Slaw is a total team player. Here’s where it shines:

• Pulled pork sandwiches – The sweet crunch is perfect with smoky meat.

• Fried fish or chicken – Yes, even store-bought. You’re not being judged.

• Tacos – Especially fish or shrimp tacos. It adds the creamy crunch.

• Grilled burgers or hot dogs – Add it right to the bun. Don’t be shy.

• Straight from the bowl – Look. Sometimes that’s just how the day goes.

Frequently Asked Questions:

Can I make it the night before?
Yes! Honestly, you should. It tastes even better after hanging out overnight.

Can I make it less sweet?
You bet. Start with ¼ cup sugar, taste, and adjust. But if you want that fast-food-style slaw? Keep it sweet.

What if I don’t like raw onion?
Use a smaller amount or skip it. Or try grated onion—it melts into the dressing without being so bold.

This slaw… it’s nostalgic. It’s low-key magical. It’s the kind of thing that makes people go, “Wait, did you make this?” and then hover near the bowl with a fork. It reminds me of drive-thru dinners on summer road trips, of church potlucks, of standing in the kitchen at midnight thinking, “Just one more bite.”

And if any of that sounds familiar? Then I think you’re gonna love it, too.

Try it. Make it yours. And when you do? Come back and tell me how it went—I wanna hear everything.

Keep the Flavor Coming – Try These:

Seafood Mac and Cheese Recipe

Creamy Reuben Soup

Maraschino Cherry Shortbread Cookies – A Tasty Delight

Sweet Restaurant Slaw

Prep Time 15 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

This Sweet Restaurant Slaw features coleslaw mix, creamy salad dressing, sugar, vinegar, onion, and poppy seeds—reminiscent of the slaw served with fried chicken or BBQ at popular restaurants.

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8 Servings

Ingredients

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• 1 16-ounce bag coleslaw mix
• 2 tablespoons finely diced onion
• ⅔ cup creamy salad dressing such as Miracle Whip
• ½ cup white granulated sugar
• 3 tablespoons vegetable oil
• 1 tablespoon white vinegar
• ½ teaspoon poppy seeds
• ¼ teaspoon salt

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Instructions

 

Prepare the Coleslaw Base

1. In a large mixing bowl, combine the coleslaw mix and diced onion. Gently toss to ensure the ingredients are evenly distributed.

Whisk the Dressing

1. In a separate medium bowl, whisk together the creamy salad dressing, white sugar, vegetable oil, white vinegar, poppy seeds, and salt. Continue whisking until the mixture is fully emulsified and smooth.

Combine and Toss

1. Pour the dressing over the coleslaw mixture. Using a spatula or salad tongs, gently toss until the vegetables are evenly coated with the dressing.

Chill Before Serving

1. Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly. Stir once more before serving.

Notes

To prepare this Sweet Restaurant Slaw gluten-free, ensure the creamy salad dressing (e.g., Miracle Whip or any alternative used) is certified gluten-free. Most of the ingredients are naturally gluten-free, but it is important to verify labels—especially for condiments—to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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