Indulge in the classic taste of Restaurant-Style Coleslaw with this delectable recipe. Featuring finely shredded cabbage and carrots, this coleslaw captures the essence of the beloved slaw found in your favorite restaurants. The creamy dressing, a perfect blend of mayonnaise, vinegar, and a touch of sweetness, provides the signature flavor and texture. Whether served as a side dish at barbecues, picnics, or alongside your favorite comfort foods, Restaurant-Style Coleslaw brings the authentic taste of a well-crafted coleslaw right to your table. Enjoy the familiar and satisfying experience of restaurant-quality coleslaw in the comfort of your own home.
Restaurant-Style Coleslaw I Recipe | S2Recipes
Details Restaurant-Style Coleslaw I Recipes
Prep Time: 10 mins
Additional Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8
Ingredients For Restaurant-Style Coleslaw I Recipes
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
¼ cup buttermilk
2 ½ tablespoons lemon juice
1 ½ tablespoons white wine vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
Instructions: Restaurant-Style Coleslaw I Recipes
Step 1: Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
Step 2: Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.
Too sweet, and very liquidy. I added more vinegar to fix the sweetness. Next time I'll use sour cream or yogurt in place of some of the milk. Is now marinating in the fridge. I'll need to taste it with the minced onions. Yum
I doubled this recipe for a big family. I omitted the buttermilk, milk and vinegar. I used whole greek yogurt to replace all those. Added another TBSP of lemon juice for a bit more tang. I also did not use bagged slaw mix and opted to chopped my own green, red cabbage, and shredded my carrots with a veggie peeler followed by a rough chop. We prefer the chunkier version. I also added bit more onion, personal preference. IT IS DELICIOUS!!!!! Variation is to add in some dried less sugar cranberries, or even match stick apples also delicious.
Sugar needs to be left completely out. Far far too sweet. More like a pudding.
I've tried all kinds of recipes for slaw to serve with pork bbq, and glad I finally found this one!Didn't have buttermilk, but subbed with half-and-half with a little bit of cider vinegar. Worked perfectly, and the slaw was really good, with restaurant-quality taste. Thank you for this one!
I been making this for years. I only add some of the sauce at the beginning & save the rest. This keeps the slaw from being too runny. I add more sauce as needed.
I made this Cole Slaw recipe today to go with Schwan’s Blue Hake fish & Trader Joe’s frozen tater tots.Since it is just my husband & I only I made a 1/2 recipe of ingredients for the Cole Slaw. The dressing was rather bland, so I added some more sugar & white vinegar. I prefer a more sweet & sour dressing.Also, it is a little too much salt. Next time I will use half of the salt in the recipe. Otherwise it was good.
Very, very good. It was a bit runny as other reviewers noted. I used powdered buttermilk vice fresh because of the small quantity required. Next time, I think I’ll leave out the 1/4c of water (required with 1Tbs powdered buttermilk) and that should make it a little less runny. And there definitely will be a next time! That’s for sharing.
Great recipe! Easy to make and only a few simple ingredients. We made it to go with our fried chicken and it was perfect.
This was REALLY good and easy to make. I reduced sugar to 1/4 cup as many have said it was too sweet and that was perfect for me. Next time I will add some cayenne pepper, it definitely felt like spicy would mix well with this.
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