Dave's Coleslaw Recipe - Allrecipes.com
Dave's Coleslaw Recipe
  • READY IN 8+ hrs

Dave's Coleslaw

Recipe by  

"This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins

    8 hrs 20 mins


  1. In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
  2. In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2009

This was my first attempt at making cole slaw and I had great results. Just want to note that I substituted the dill pickle and pickle juice for sweet relish--just a personal preference. Also, I have made this many, many times and now I add only a medium onion per head of cabbage. I was being told that the onion flavor was a bit overpowering, so I have cut it back considerably. It's also worth mentioning to experiment with different types of mustard. I have used sweet and spicy and dijons, all with great results. The sugar balances it out nicely. Thank you very much for this recipe!

Most Helpful Critical Review
May 11, 2008

I just thought this recipe tasted ok. I followed the recipe as stated except for scaling back to 6 servings. I only let the flavors blend in the fridge for 4 hours initally before serving. I am used to a sweeter coleslaw so was tempted to add more sugar but did not. In all fairness, I tasted again 24 hours later and the flavor didn't taste any different than at 4 hours. For our family, there was too much dressing and it was soupy (even after being in the fridge overnight). I do feel this would be good on a pulled pork sandwich because it does not have an overpowering sweet or sour taste.


108 Ratings

Aug 01, 2005

this is the only recipe i will be using from now on. i didn't have a pickle, so i used a tablespoon of dill relish instead. also decreased sugar to 1/4 cup. tasted great and got better with age.

Jul 17, 2005

I have spent years looking for a great cole slaw recipe and this IS IT! Tart, tangy perfectly balanced - Dave you did it - Thank you!

Jul 29, 2005

Excellent and easy cole slaw dressing, but WAY too much of it!

Mar 16, 2008

I made this coleslaw for a potluck and it was pretty good (on day one). A few days later I made a fish dinner and thought I would serve the coleslaw as a side. It was awesome! So much better on day 2 and 3. Yum! It's also very easy to make (especially if you cheat and buy the pre-shredded cabbage with carrots like I did. I used 2 bags.) :)

Jul 02, 2007

I have to say, I was very surprised when I made this recipe. I thought that adding the mustard would ruin this, but it didn't. I had about 25 guests that I made this for and everyone loved it! I will for sure make this again.

Jan 20, 2009

Delicious! Perfect levels of tang & sweet.


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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