Easy Italian Coleslaw

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This easy Italian coleslaw with pepperoni, mozzarella, and sun-dried tomatoes is a fresh, flavorful twist on classic slaw.

I love coleslaw. Seriously, give me a good bowl of cold, crunchy slaw alongside just about any meal and I'm happy. We've already got a more traditional homemade coleslaw here at Backyard Texas Grill, as well as our loaded Bacon Cheddar Ranch Coleslaw, so apparently I'm slowly working my way through every possible variation.

This Italian version happened almost by accident. Here in South Texas, we were waiting for Tropical Storm Eduardo to move through, and I'd decided that a big pot of Pasta Fagioli was exactly what I wanted while I hunkered down at home. I had frozen dinner rolls rising on the counter and dessert underway, but I wanted something cold, crisp, and fresh to balance all of that warm comfort food.

Then I spotted a bag of coleslaw mix in the refrigerator and started thinking about the Italian pasta salad I make. That salad usually has Italian dressing, little pieces of mozzarella, pepperoni, sun-dried tomatoes, and sometimes olives. Why couldn't I use those same flavors with cabbage instead of pasta?

As it turns out, I absolutely could. And I'm so glad I did.

An Italian Twist on Traditional Coleslaw

Easy Italian Coleslaw with Pepperoni and Mozzarella

This isn't a creamy coleslaw. There's no mayonnaise-based dressing at all. Instead, we're using bottled Italian dressing, which gives the cabbage plenty of tangy, herby flavor while keeping the whole thing light and fresh.

Then we add the good stuff: chopped pepperoni, little pieces of mozzarella, and sun-dried tomatoes.

Think of this as coleslaw meets Italian chopped salad meets antipasto platter.

And because we're starting with a bag of prepared coleslaw mix, the whole thing comes together in minutes.

Why You'll Love This Italian Coleslaw

First and foremost, it's ridiculously easy. There isn't anything to cook, and using bagged coleslaw means most of the chopping has already been done for you.

I did give my cabbage mixture a rough chop before assembling the salad. I wanted shorter, bite-sized pieces so the cabbage would be closer in size to the mozzarella, pepperoni, and other ingredients. That little extra step turned out to be worth it because you can get a little bit of everything on your fork at once.

I also love the contrast of flavors and textures. You've got crisp cabbage and carrots, creamy mozzarella, salty pepperoni, chewy sun-dried tomatoes, and that bright Italian dressing tying everything together.

And unlike traditional creamy coleslaw, this one feels right at home alongside Italian food.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's what you'll need to make this easy Italian chopped coleslaw:

1 standard bag coleslaw mix
½ cup Italian dressing
3 mozzarella string cheese sticks, cut into small pieces
About ½ cup chopped pepperoni
About ¼ cup chopped sun-dried tomatoes
Black pepper, to taste
Sliced black olives, optional

You'll find a printable recipe card at the bottom of this post.

A Note About the Dressing

I used Olive Garden Italian dressing because that's what I had in the refrigerator, and ½ cup was just right for my batch. Feel free to use your favorite bottled Italian dressing.

I wouldn't add the entire amount at once if your bag of coleslaw is on the smaller side. Start with a little less, toss everything together, and add more as needed. You want the cabbage nicely coated, not swimming in dressing.

How to Make Italian Coleslaw

This might be one of the easiest side dishes on the site.

Start by pouring your bag of coleslaw mix onto a cutting board. Run a large knife through it several times to shorten the cabbage pieces. You aren't trying to mince it. A rough chop is all you need.

Transfer the chopped coleslaw to a large mixing bowl.

Cut the mozzarella into small pieces. I used string cheese because I already had it, and it was perfect for this. I cut the cheese into little pieces about the same size as the carrots in the coleslaw mixture.

Chop the pepperoni and sun-dried tomatoes into small pieces as well.

Add the mozzarella, pepperoni, and sun-dried tomatoes to the cabbage. If you like black olives, toss in some sliced olives, too. I couldn't find mine when I made this—and honestly, I don't particularly like olives anyway—so they're completely optional.

Pour ½ cup Italian dressing over everything and toss until well combined.

Add freshly ground black pepper to taste, then refrigerate the coleslaw for about 15–30 minutes before serving. This gives the dressing a chance to flavor the cabbage while still leaving plenty of crunch.

Give it another good toss just before serving.

What to Expect from This Italian Slaw

This turned out to be exactly what I was hoping for. It's cold, crunchy, tangy, savory, and loaded with little bursts of Italian flavor.

The mozzarella adds creaminess without making the salad heavy, while the pepperoni gives it a salty, savory bite. I especially loved the sun-dried tomatoes. Their concentrated tomato flavor and slightly chewy texture made the whole thing feel much more special than a bag of coleslaw tossed with bottled dressing.

And chopping the coleslaw mixture first really does make a difference. Instead of long strands of cabbage with the toppings falling to the bottom of the bowl, you get a little bit of everything in each bite.

The Perfect Side for Pasta Fagioli

I originally created this slaw to serve alongside my Pasta Fagioli with Ground Beef, and the combination was terrific.

The pasta fagioli was hot, rich, tomatoey, and hearty. This salad was cool, crunchy, and tangy. Add a warm buttered dinner roll for dipping and we had ourselves quite a meal.

And because no cozy storm-night dinner is complete without something sweet—at least not around here—I finished the meal with my Caramel Apple Dumplings with Cinnamon Sugar.

More Ways to Serve Italian Coleslaw

Don't save this one exclusively for Italian meals. I can think of all sorts of ways to serve it.

It would be terrific alongside grilled chicken, burgers, sandwiches, pulled pork, or grilled sausages. I also think it would make a fun cookout or potluck side because it's so different from the usual bowl of creamy coleslaw.

And if you're planning an Italian-themed meal, pair it with our Cheesy Garlic Bread on the Grill, Cheesy Tortellini Bake, or Italian Bowtie Pasta.

Variations and Add-Ins

One of the best things about this recipe is that you can treat it almost like an antipasto salad and add whatever sounds good.

Add olives: Sliced black olives would be an easy addition if you're an olive lover. I'm not, so I was perfectly happy without them.

Change the cheese: Cubed fresh mozzarella or mozzarella pearls would work in place of string cheese.

Add Parmesan: Sprinkle in some grated or shredded Parmesan for another layer of cheesy flavor.

Add onion: Thinly sliced red onion would add a little sharpness and crunch.

Add pepperoncini: Chopped pepperoncini would bring extra tang and a little kick.

Leave out the pepperoni: You can easily make a meatless version by skipping it.

Can You Make Italian Coleslaw Ahead of Time?

Yes, although I prefer this particular coleslaw while the cabbage still has some crunch.

You can prepare all of the ingredients ahead of time and keep them refrigerated, then toss everything with the dressing shortly before serving.

If you've already dressed the salad, store leftovers covered in the refrigerator. The cabbage will soften as it sits, but the flavors will continue to develop.

More Coleslaw Recipes

Did I mention that I love coleslaw?

If you're a fellow slaw fan, don't stop with this Italian version. Try my Homemade Coleslaw when you're craving the traditional creamy version.

And if you believe—as we often do around here—that bacon, cheese, and ranch can improve almost anything, you'll definitely want to try the Bacon Cheddar Ranch Coleslaw.

Between classic, bacon-ranch, and Italian, I think we've got a pretty good little coleslaw situation happening around here.

Frequently Asked Questions

Can you make coleslaw with Italian dressing?

Absolutely. Italian dressing makes an easy alternative to traditional creamy coleslaw dressing. It's tangy, flavorful, and pairs especially well with Italian-inspired add-ins.

Do I need to chop bagged coleslaw mix?

You don't have to, but I recommend it for this recipe. Roughly chopping the cabbage creates smaller pieces that combine more easily with the pepperoni, cheese, and sun-dried tomatoes.

What cheese is best in Italian coleslaw?

Mozzarella works beautifully because it's mild and creamy. String cheese is an inexpensive and convenient option, but mozzarella pearls or cubed mozzarella would work, too.

Can I add olives?

Of course. Sliced black olives would fit the Italian flavors perfectly. They're optional, so leave them out if you're not an olive fan.

Can I make this without pepperoni?

Yes. Simply omit the pepperoni for a meatless Italian slaw. You could add extra mozzarella or vegetables if you like.

What Italian dressing should I use?

Use your favorite bottled Italian dressing. I used Olive Garden Italian dressing when I made mine.

How far ahead can I make this coleslaw?

For maximum crunch, I'd make it a few hours before serving rather than the day before. You can also prep the ingredients ahead and add the dressing closer to serving time.

What can I serve with Italian coleslaw?

It's especially good with pasta dishes, soups, sandwiches, grilled meats, sausages, and cookout foods. I originally served mine with pasta fagioli and warm buttered dinner rolls.

Thanks for Stopping By

If you make this coleslaw and love it please leave a comment or review. And before you go, please pins some photos to your Pinterest boards. We love it when people share our recipes.

About the Cook

Janice Thompson is part of the Backyard Texas Grill team. She specializes in desserts but also loves to make side dishes. To learn more about her baked goods visit Out of the Box Baking, her website, where you'll find nearly 1000 recipes!