Coleslaw with a Hint of Maple Syrup

Vermont Coleslaw

A touch of Vermont maple syrup infused traditional coleslaw with a unique, unexpected sweetness. Try this recipe with pulled pork sandwiches on a summer night. It’s also a great addition to picnics, grilled ribs, hamburgers, or barbequed chicken.–Diane Rossen Worthington

LC Customized Coleslaw Note

If you’d rather not rely on a bag of packaged slaw mix, simply shred several cups of cabbage and a cup or so of carrots. For added intrigue, julienne a Granny Smith or chop some raw snow peas into matchsticks and toss them into the mix.

Coleslaw with a Hint of Maple Syrup Recipe

  • Quick Glance
  • 10 M
  • 1 H, 10 M
  • 4 to 6 servings


  • 3/4 cup store bought or homemade mayonnaise
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons rice vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 pound shredded coleslaw mix
  • 2 tablespoons finely chopped flat-leaf parsley leaves (optional)


  • 1. In a serving bowl, whisk together the mayonnaise, maple syrup, lemon juice, vinegar, salt, and pepper to taste. Mix until well blended.
  • 2. Add the coleslaw mix and toss evenly with tongs until well coated.
  • 3. Refrigerate the slaw for at least 1 hour to let the flavors meld. (May be covered and refrigerated for up to 1 day.)
  • 4. Toss the coleslaw well before before serving. If desired, garnish the bowl with a sprinkle of parsley.
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Recipe Testers Reviews

Maple syrup in coleslaw—what a great idea! It was a very nice enhancement in my opinion, offering a little sweetness that wasn’t even close to being cloying. The lemon juice and rice vinegar added the necessary acid for balance. It’s just that little bit of difference that won me over. The syrup somehow added depth and character. The maple-y, caramel-y flavour went well with the coleslaw mix. While this recipe is not absolutely sublime or spectacular, it’s perfect for a hot summer day.

This was very simple to make, especially considering the bag of pre-cut cabbage. My family is pretty picky about which coleslaws they’ll eat, and this one was a winner. It calls for just the right amount of mayo—not too much to make the slaw soupy, which means the cabbage is still nice and crunchy. And the rice vinegar gave the slaw just enough tang without overwhelming the cabbage. I chose to do a combination of dill and Italian parsley as garnish, and then stirred it in right before serving. This added some nice flavor to this dish.

This coleslaw is amazing. It’s tangy with just a slight hint of maple syrup. I used the pound of pre-shredded mix the first time I tried the recipe, but then made it with even better using 1 pound freshly shredded red and green cabbage and carrots along with 1/4 cup chopped parsley. I combined it with barbecued pulled pork to make fantastic sliders for a recent cocktail party. Perfect!

I've made this recipe about 10 times in the last few months because people keep asking for it. It's such a simple recipe, but the maple syrup adds just enough sweetness and depth to the flavor to make it more special than other slaws. I don’t eat slaw on my barbeque, but people who do say this is great for that, too.

This recipe creates a great looking and great tasting coleslaw! What I love about it is that you buy the vegetables pre-shredded and ready to go. This coleslaw is faintly sweet yet robust enough to pair with almost any fare. So, how long does it take to measure your ingredients? Add another 2 or 3 minutes and your slaw will be sitting in the fridge, making you wait impatiently for that hour resting period to expire. If you want to sweeten the pot a little, you could add some fresh raisins to the mix just before serving, but it’s perfect as-is.


  1. Loved this slaw so I tried the dressing on brussel sprout slaw and it was wonderful too — a big hit with lots of request for the recipe. Thanks!

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