I’m not a huge fan of coleslaw drenched in mayonnaise, preferring something a little lighter with a vinegar base. Throw in some Granny Smith apple slices and I believe that might be the perfect slaw. But uber-healthy coleslaw just doesn’t fit the bill when it comes to pulled pork or shredded beef sandwiches. You really need something more traditional – roadside diner-ish traditional.
Honestly, there are hundreds of good slaw recipes out there, so it’s not that hard to find something to please everyone. But my husband thought this one was The. Best. Ever. It’s the perfect combination of sweet and tangy, with slightly fewer calories and fat because it uses Miracle Whip as a base rather than mayo. If you use the “Light” option, you can trim a few more calories and fat grams from the finished product. And, even though I’m a true-blue healthy coleslaw lover, sometimes you just gotta live a little.
We use this on hot dogs, brats, pulled pork, and most recently the slow-cooker shredded beef. While it’s a great topping, it’s perfect for a summer picnic side dish, as well. Enjoy!
Sweet Restaurant-Style Slaw
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons diced sweet onion
- 2/3 cup creamy salad dressing (I used Miracle Whip Light)
- 3 tablespoons vegetable oil
- 1/2 cup white sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon poppy seeds
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.