This Easy Copycat Tony Roma’s Coleslaw is creamy, slightly sweet, and perfectly tangy with a crisp, fresh crunch in every bite. It’s a simple homemade side dish that pairs perfectly with BBQ, sandwiches, or any comfort meal.
If you’ve ever had Tony Roma’s coleslaw, you know it hits that perfect balance of creamy, sweet, and tangy with just the right crunch.
This easy copycat version brings that same classic flavor to your kitchen using simple ingredients and minimal prep.
It’s the kind of side dish that works with everything from BBQ to sandwiches and somehow always disappears first at the table.
Why You Will Love This Recipe!
- Perfect sweet and tangy balance that tastes just like the restaurant version.
- Super easy to make with simple ingredients and minimal prep.
- Great make-ahead side dish that gets even better as it chills.
- Pairs with everything from BBQ to sandwiches and weeknight dinners.
- Crowd favorite every time—it disappears fast at parties and cookouts.
Tony Roma’s Coleslaw Ingredients
- Onions: Use either white or yellow onions, either way, grate them for best results.
- Lemon Juice: A great way to make a light coleslaw, the citrus taste is amazing!
- Mayonnaise: Use regular or low-fat mayonnaise, you can also use Miracle Whip.
- White Vinegar: Really brings out the flavor of the coleslaw
- Cabbage: Use red or green cabbage or a combination of the two.
- Carrots: Shred your carrots, for the best flavor.
- Granulated Sugar: Makes the coleslaw less acidic.
- Seasonings: Parsley, Celery Seed, White Pepper, Salt
How To Make Easy Copycat Tony Roma’s Coleslaw
Step 1: In a large mixing bowl, add the parsley, lemon juice, minced onions, celery seed, white pepper, mayonnaise, vinegar, salt, and sugar, and mix well.
Step 2: Fold in the shredded cabbage and carrots, and mix well. Refrigerate for at least 2 hours before serving.
Easy Copycat Tony Roma’s Coleslaw Recipe Tips
- Shred cabbage finely for that classic restaurant-style texture.
- Chill before serving so the flavors can blend and deepen.
- Don’t skip the sugar balance—it’s key for that signature sweet-tangy taste.
- Use fresh cabbage and carrots for the best crunch and flavor.
- Mix dressing separately first to make sure it’s smooth and well blended.
- Let it rest at least 1 hour before serving for best results.
- Taste and adjust seasoning after chilling, since flavors intensify over time.
Storing Instructions
Store Easy Copycat Tony Roma’s Coleslaw in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving since the dressing may settle at the bottom. For the best texture, keep it chilled and avoid leaving it out at room temperature for long periods.
Easy Copycat Tony Roma’s Coleslaw Recipe Faqs
Can I make this coleslaw ahead of time? Yes. It actually tastes better after chilling for a few hours because the flavors blend together.
How long does homemade coleslaw last? It stays fresh in the refrigerator for about 3–4 days when stored in an airtight container.
Can I use pre-shredded coleslaw mix? Yes. It saves time and still gives great results, though fresh-shredded cabbage has better crunch.
Why is my coleslaw watery? Cabbage releases moisture as it sits. Let it drain slightly or toss again before serving.
Can I make it less sweet? Yes. Simply reduce the sugar or balance it with a little extra vinegar.
What goes best with this coleslaw? It pairs perfectly with BBQ ribs, pulled pork, fried chicken, burgers, and sandwiches.
Can I make it dairy-free? Yes. This recipe is naturally dairy-free if you use a mayo-based dressing without dairy ingredients.
Do I need to let it chill before serving? Yes. At least 1 hour in the fridge helps the flavor develop and improves texture.
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Easy Copycat Tony Roma’s Coleslaw
Description
Ingredients
- 3/4 teaspoon parsley, diced
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon onions, diced
- 1/2 teaspoon celery seed
- 1/2 teaspoon white pepper
- 1/2 cup mayonnaise
- 3/4 teaspoon white vinegar
- 1/2 teaspoon salt, kosher or sea salt
- 2 tablespoons granulated sugar
- 10 ounces cabbage, 1/2 head, shredded
- 1/8 cup carrot, sliced or shredded
Instructions
- In a large mixing bowl, add the 3/4 teaspoon parsley, 1 1/2 teaspoons lemon juice, minced 1/4 teaspoon onions 1/2 teaspoon celery seed, 1/2 teaspoon white pepper, 1/2 cup mayonnaise 3/4 teaspoon white vinegar 1/2 teaspoon salt and 2 tablespoons granulated sugar, and mix well.
- Fold in the shredded 10 ounces cabbage and 1/8 cup carrot, and mix well. Refrigerate for at least 2 hours before serving.
Equipment
- Large Bowl
- Spoon
Nutrition
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Scott
I have a company photocopy of Tony Romas slaw recipe, (a former employee was married to a Romas GM, he made me a copy) this is pretty close. The original says to grate the onions. I think the lemon juice and celery seeds make it special.