Sweet Restaurant Coleslaw

Sweet Restaurant Coleslaw

Rick Falsetta 0

"Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar, and vegetable oil is close to what's served at popular fried chicken, burger, and fish restaurants."
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2 h 10 m servings 200 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Pour coleslaw mix into a large bowl.
  2. Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
  3. Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.



We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that muc...

The recipe's name is correct, but the horseradish helps balance out the sweetness. I didn't use coleslaw mix, just shredded the cabbage and carrots in the food processor, and used "light" salad ...

Really good!! I added a dash of milk, and used olive oil instead. The horseradish was the key ingredient!!

My family thought this was very good, although sweet. I added lemon juice to kill the sweetness. Next time I'll adjust the sugar as I make it, so it's not as sweet. Served this with crab cakes a...