Transform your barbecue spread with these easy, no-mayo burger slaw recipes designed to complement grilled patties without wilting. Each variation balances crunch and acidity to cut through rich meats.
Classic Vinegar-Based Slaw
This tangy all-rounder holds up for hours:
- Base: ½ head green cabbage + 1 carrot (shredded)
- Dressing: ⅓ cup apple cider vinegar, 2 tbsp olive oil, 1 tsp honey, ½ tsp celery seed
- Prep: Toss vegetables with dressing 30 minutes before serving. Salt to taste.
Asian Sesame Slaw
Adds umami depth to beef or turkey burgers:
- Base: ¼ red cabbage + ¼ Napa cabbage + 4 scallions (thinly sliced)
- Dressing: 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp grated ginger
- Prep: Chill dressed slaw 1 hour; top with toasted sesame seeds.
Jalapeño-Lime Slaw
Kick for spicy chicken burgers:
- Base: 3 cups shredded savoy cabbage + ½ red onion
- Dressing: Juice of 2 limes, 2 tbsp vegetable oil, 1 minced jalapeño, pinch cumin
- Prep: Combine and rest 15 minutes; garnish with cilantro.
Pro Tips
- Salt cabbage 20 minutes before dressing, then squeeze out excess moisture for crunch retention.
- Match slaw texture to burgers: fine shreds for smashed patties, chunkier cuts for thick steakhouses.
- Boost storage: Vinegar-based slaws keep refrigerated up to 3 days.
