Homemade coleslaw with a sweet dressing
BBQ,  Recipes,  side dishes

Sweet Coleslaw Recipe

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Coleslaw is the only way most of my family will eat cabbage. They are not big on it otherwise at all. I am the only one here that will eat cabbage in various dishes. There are many ways to make it and we like different recipes as well, but this sweet coleslaw recipe is the favorite here in our household.

It isn’t the sweetest recipe, but it is sweeter then most coleslaw recipes. This is a simple recipe with not a ton of ingredients. We use green peppers usually but you can substitute for other color peppers. I have used red and yellow before. You will just get a slightly different color and other color peppers are usually a little sweeter.

Making this Sweet Coleslaw Recipe

It is very easy to make and just requires a food processor. I use my Ninja auto IQ since it has everything from a blender to a processor bowl – and I can make smoothies too 🙂 The Ninja has replaced my need for all the separate kitchen gadgets. But really any food processor works.

Let’s get to making this! Take your cabbage and cut it into wedges. I usually also cut the wedges into smaller pieces but it depends on how big your processor is. You will have to break this into 2 rounds in the processor, sometimes more. I do the pepper and the carrots in separate rounds here for the color to be true to coleslaw since carrots take over in the color! But this is optional.

Cut your carrot into slices about an inch and a half thick and put the slices in the processor. Add in as much of the cabbage as you safely can without overloading it.

Cabbage and carrots in the food processor

Pulse, if you have a pulse button, until the carrot and cabbage are chopped nicely. I like the pulse because it allows the cabbage to drop into the blades better, but if you Dump into a large bowl. Cut your pepper into chunks, you can make them large chunks. Add the remaining cabbage if it will fit. Pulse again until the cabbage is chopped nicely. Pour into the bowl with the carrot and cabbage mix. If you need to do another round to get the rest of the cabbage, do so with just the cabbage.

Note all the orange in the mix on the left but the green in the right. This is why I mix them separate. When you stir both rounds together, they get the perfect color as you will see in the second picture.

Carrots and cabbage done first and then cabbage and peppers done second
cabbage, carrots and peppers ready for the dressing

In a different bowl mix together mayo, red wine vinegar, sugar and celery seed. Pour it over the coleslaw mix and stir well. It will appear a little dry in the beginning, but after sitting in the fridge for about 30 minutes – 1 hour, it will have juice settling on the bottom. Give it a good stir as you are about to serve it.

We hope you enjoy this sweet coleslaw recipe as much as we do here! It goes well as a side to just about anything, but we make it with grilled dishes most often. We recommend making it with grilled t-bone steaks or grilled boneless chicken thighs.

As a Note:

Some food processors over chop things close to the blades. The Ninja we have does not do this, but the older food processor we had before did. You may need to take the lid off and check by the blades.

Homemade coleslaw with a sweet dressing

Sweet Coleslaw Recipe

This sweet coleslaw recipe is the favorite in our household. It adds some sweetness to the cabbage and makes it a coleslaw that most kids will enjoy.
5 from 1 vote
Print Pin Rate
Course: BBQ, Side Dish
Cuisine: American
Keyword: coleslaw recipe, cookout recipes, sweet coleslaw
Prep Time: 20 minutes
refrigeration: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 286kcal
Author: Dawn
Cost: $7


  • 3 pounds cabbage
  • ½ green bell pepper
  • 1 carrot
  • cups mayo
  • 2 tbsp red wine vinegar
  • 4 tbsp sugar
  • ½ tsp celery seeds


  • Cut up the cabbage into small enough pieces to fit easily into the food processor.
    Peel and slice the carrot into 1½ inch slices
    Cut the pepper into large chunks
  • Add the carrot to the food processor and add as much cabbage as you can safely fit without overloading.
    Pulse until the cabbage and carrot is chopped evenly. Dump into a large bowl. Mix will be mostly orange. Once you mix all the rounds from the processor, it will be the perfect color.
    Add the pepper and as much cabbage as you safely can to the food processor.
    Pulse until the cabbage is chopped evenly. Dump into the bowl with the carrot and cabbage mix. If you still have cabbage left, chop that in the processor now and add it to the bowl.
    Mix it all together.
  • In a different bowl mix together the mayo, sugar, vinegar and celery seed. Stir this into the cabbage mix.
    Allow to sit in the refrigerator for at least 30 minutes so the juices from the cabbage mix with the dressing.
    Stir just before serving.


These nutrition facts are estimated.  It might be more then 10 servings, but it depends on what else you are serving with it.  
Some processors over chop the cabbage close to the blades so you might need to remove the lid to look at it and stir it before pulsing again.  Ours does not do this, but our old one did.


Calories: 286kcal | Carbohydrates: 14g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 268mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1195IU | Vitamin C: 54.9mg | Calcium: 61mg | Iron: 0.8mg

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