Restaurant-Style Coleslaw I Recipe - Allrecipes.com
Restaurant-Style Coleslaw I Recipe
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Restaurant-Style Coleslaw I
A creamy, sweet-tart salad that tastes like a popular chicken restaurant’s slaw. See more
  • READY IN hrs

Restaurant-Style Coleslaw I

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"This a copy of a popular restaurant style coleslaw."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. Combine the coleslaw and onion in a large bowl.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2004

Nothing could be quicker than this and so much better than store bought. The one thing I find with store bought is it's just too sweet - you can control the sweetness yourself with this one. I didn't cut back on the sugar the first time and found it a tad too sweet - so I added some dry powdered mustard and more black pepper to overcome that. I also used all buttermilk (making my own out of 1/2 cup milk - l/2 tablespoon of white vinegar - let sit for 10 minutes). By the way - the longer your coleslaw sits the runnier it will get because the cabbage leaks out water when it is mixed with the dressing - which is a good thing - you are getting the taste of cabbage. The longer it sits the more flavorful it becomes. I always try to make coleslaw way in advance (as much as three days). You can always transfer it to another bowl before serving to get rid of the excess juices if you like. My fellow cooks - think about it - do you think that KFC and stores are preparing their slaw one hour before our purchase??? Thanks submitter - its a keeper and really nothing has to be changed - my minor change of now just using a tad less sugar and all buttermilk is just a matter of preferance.

 
Most Helpful Critical Review
Jan 01, 2004

This is an okay recipe. The only problem that I continue to run into is that the coleslaw ends up a bit more soupy than I would like it to. Perhaps cutting back the amount of liquid could prevent this from happening.

 
Apr 27, 2009

Very good. In order to prevent the slaw from being runny, I usually put the salt on the cabbage & carrots to let some of the water out of them for about 1 hr or so and drain it before mixing other ingredients. Result: less runny slaw.

 
Apr 04, 2008

This recipe is a GREAT one! I have made it many times. I found a similar recipe in a cookbook by Todd Wilbur (Top Secret Recipes). In the cookbook this recipe calls for 8 cups chopped cabbage and 1/4 cup shredded carrots, everything else is the same. This may help if you are making your own mix. He also states to make sure to let cole slaw sit at least two hours before serving. Happy Cooking!!

 
May 30, 2006

Wonderful recipe. I use half the cabbage and the let it sit for twenty four hours, for the flavors to mix. Prior to serving I take the unused cabbage, soak it in ice water for half an hour then after draining it I put it in the spinner to dry it out. Then I fold it all together, and serve. This gives you the Flavor, and the crunchiness. Nector of the gods.

 
Jul 23, 2003

YUM! This is very good. I didn't have any buttermilk on hand, so I used 1/2 cup of milk, 2 tbsp. of white vinegar & 3 tbsp of lemon juice (common subs). I'm sure it altered the taste, but this was still YUMMY!! Thanks Marsha!!

 
Oct 31, 2003

Excellent!!! It does tend to get runny if stored, so I make the dressing and keep it in a separate container, mixing just enough cabbage and dressing on a meal by meal basis when I need it. Dressing keeps well for about 5-6 days...in fact it gets better with age! Really wonderful! Also, if you don't have any buttermilk on hand, you can buy the powdered buttermilk (Sago is one brand I have found). Perfect when you need only 1/4 cup!

 
May 18, 2003

Just like the title says, this tastes like the real thing. If you love coleslaw (or even just like it), be sure to try this recipe.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 248 mg
  • 10%

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

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