Restaurant-Style Coleslaw
Restaurant-style coleslaw is a delicious and refreshing side dish that is perfect for any occasion. This easy-to-follow recipe will help you create a coleslaw that is packed with flavor and sure to impress your guests.
Restaurant-style coleslaw is a delicious and refreshing side dish that is perfect for any occasion. This easy-to-follow recipe will help you create a coleslaw that is packed with flavor and sure to impress your guests.
- Carbohydrate 8.1383522985377 g
- Cholesterol 6.30625000546233 mg
- Fat 5.25083052529408 g
- Fiber 0.0938307311904851 g
- Protein 0.63652578184621 g
- Saturated Fat 0.933663646637807 g
- Serving Size 1 1 Serving (47g)
- Sodium 130.880911572171 mg
- Sugar 8.04452156734721 g
- Trans Fat 4.21782708689865 g
- Calories 82 calories
Step-by-step
- Combine the coleslaw and onion in a large bowl.
- In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
Allowing the dressed cabbage to rest in the refrigerator for exactly one hour is the single most critical step for achieving the proper texture. Skipping this mandatory resting phase leaves the cabbage rigid and prevents the sugars, vinegar, and lemon juice from fully penetrating the cell walls of the brassica. Mayonnaise-based slaws are often ruined by two common mistakes: failing to drain excess moisture from pre-shredded cabbage mixes before dressing, and allowing the finished side dish to linger at room temperature for more than two hours, which compromises food safety due to the dairy components. When budgeting for larger gatherings, scale this recipe proportionally by weight rather than volume to maintain the precise balance between the acidic vinegar and the rich fats in the buttermilk and mayonnaise emulsion. White wine vinegar provides a milder acidity than standard distilled white vinegar, meaning substitutions will noticeably alter the sharpness of the final dressing. If substituting apple cider vinegar, reduce the quantity by twenty percent to prevent the dressing from overpowering the delicate sweetness of the sugar. Storage is straightforward; keep the sealed bowl in the coldest part of the refrigerator, ideally maintaining a temperature between 34 and 38 degrees Fahrenheit, for up to 48 hours. Beyond two days, the shredded cabbage begins to release too much water, breaking the emulsion and resulting in a watery pool at the bottom of the container. Finely mincing the onions ensures that sharp allium bursts do not overwhelm individual bites, distributing the flavor evenly across the entire yield.
