Introduction
Craving a creamy, tangy side dish that elevates any meal to restaurant quality? Restaurant-Style Coleslaw I is the perfect choice! This classic coleslaw features a rich, sweet-tart dressing made with mayonnaise, buttermilk, and lemon juice, tossed with crisp coleslaw mix and a hint of onion for extra flavor. Ideal for barbecues, picnics, or as a side for fried chicken or burgers, this coleslaw is quick to prepare and delivers that familiar, diner-style taste. Curious about how to create this crowd-pleasing dish? Let’s dive into this simple recipe that’s sure to become a go-to!
Overview: Why Restaurant-Style Coleslaw I Is Special
Restaurant-Style Coleslaw I captures the essence of the creamy, refreshing coleslaw served at your favorite diners and restaurants. The dressing strikes a perfect balance of creamy, tangy, and slightly sweet flavors, coating the crunchy cabbage and carrots in a way that’s both rich and light. This recipe is incredibly easy, uses pantry staples, and is make-ahead friendly, making it ideal for gatherings or meal prep. Its versatility and nostalgic flavor make it a standout side dish that pairs with almost anything, from grilled meats to sandwiches.
- Time Requirement:
- Prep: 10 minutes
- Chilling: 1 hour
- Total: About 1 hour 10 minutes
- Difficulty Level: Easy. Involves simple mixing and tossing, suitable for beginners.
- Why It’s Special: This recipe serves 8, offers a creamy, restaurant-quality flavor, and is a versatile side dish. It’s budget-friendly, great for summer, and perfect for potlucks.
Essential Ingredients
This coleslaw comes together with ingredients that create a creamy, tangy, and crisp dish. Here’s what you need and why each matters:
- Mayonnaise (½ cup): Forms the creamy, rich base of the dressing.
- White Sugar (⅓ cup): Adds sweetness to balance the tanginess.
- Milk (¼ cup): Thins the dressing for a smooth, pourable consistency.
- Buttermilk (¼ cup): Contributes a tangy, slightly tart flavor and creamy texture.
- Lemon Juice (2 ½ tbsp): Provides bright, citrusy acidity.
- White Wine Vinegar (1 ½ tbsp): Enhances the tangy profile with a mild, crisp bite.
- Salt (½ tsp): Enhances all flavors.
- Ground Black Pepper (⅛ tsp): Adds a subtle, spicy kick.
- Coleslaw Mix (16 oz package): A convenient blend of shredded cabbage and carrots for crunch and color.
- Minced Onion (2 tbsp): Adds a sharp, savory depth.
Substitutions and Variations
- Mayonnaise: Swap for Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option.
- Sugar: Reduce to ¼ cup or use honey, agave, or a sugar substitute for less sweetness.
- Buttermilk: Substitute with regular milk mixed with 1 tsp lemon juice or vinegar, or use plain yogurt.
- Lemon Juice: Replace with apple cider vinegar or lime juice for a different tang.
- Coleslaw Mix: Use freshly shredded cabbage and carrots (about 6 cups cabbage, 1 cup carrots).
- Onion: Swap for red onion, green onions, or ½ tsp onion powder for milder flavor.
- Gluten-Free: Naturally gluten-free; ensure mayonnaise and buttermilk are gluten-free.
- Add-Ins: Mix in chopped parsley, dill, celery seeds, or shredded apples for extra flavor or texture.
Step-by-Step Instructions
Follow these steps to create Restaurant-Style Coleslaw I that’s creamy, tangy, and perfectly chilled:
- Make the Dressing:
- In a medium bowl, combine ½ cup mayonnaise, ⅓ cup white sugar, ¼ cup milk, ¼ cup buttermilk, 2 ½ tbsp lemon juice, 1 ½ tbsp white wine vinegar, ½ tsp salt, and ⅛ tsp ground black pepper.
- Whisk until smooth and fully blended, ensuring the sugar dissolves completely.
- Combine the Coleslaw:
- In a large bowl, combine 1 (16 oz) package coleslaw mix and 2 tbsp minced onion.
- Pour the prepared dressing over the coleslaw mix and onion.
- Stir gently until the vegetables are evenly coated with the dressing.
- Chill and Serve:
- Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
- Stir gently before serving to redistribute the dressing.
- Serve chilled for the best flavor and texture.
Cooking Tips
- Smooth Dressing: Whisk the dressing thoroughly to avoid lumps and ensure a creamy consistency.
- Even Coating: Toss the coleslaw mix gently but thoroughly to coat every shred without breaking the vegetables.
- Chilling Time: Chill for at least 1 hour, but 2–4 hours is ideal for maximum flavor; stir before serving to refresh.
- Fresh Coleslaw Mix: Check the coleslaw mix for freshness; rinse and pat dry if it seems wet to avoid a watery salad.
- Adjust Seasoning: Taste after chilling and add a pinch of salt, sugar, or lemon juice if needed to balance flavors.
Assembly: Building the Perfect Restaurant-Style Coleslaw I
This coleslaw is all about creating a creamy, crunchy side dish with a restaurant-quality finish. Here’s how to make it shine:
- Dressing Prep:
- Whisk the dressing until silky to ensure it coats the vegetables evenly.
- Adjust the consistency with an extra splash of milk if too thick.
- Coleslaw Mixing:
- Use a large bowl to allow ample space for tossing without spilling.
- Add dressing gradually to control creaminess and avoid over-saturating the mix.
- Presentation Tips:
- Serve in a chilled bowl to keep the coleslaw crisp and refreshing.
- Garnish with a sprinkle of black pepper, chopped parsley, or a lemon wedge for a polished, diner-style look.
- Pair with fried chicken, burgers, or pulled pork sandwiches for a classic meal.
Serving Suggestions
- Side Dish: Serve with barbecue ribs, fried chicken, or hot dogs for a traditional cookout.
- Main Pairing: Pair with pulled pork sandwiches, fish tacos, or grilled sausages.
- Sandwiches: Use as a topping for burgers, sloppy joes, or deli sandwiches for added crunch.
- Potluck: Double the recipe and serve in a large bowl; it holds up well for hours when chilled.
- Drinks: Enjoy with lemonade, iced tea, or a light beer for a summery vibe.
Storage and Make-Ahead Tips
This coleslaw is perfect for prep-ahead and stores well:
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. Stir gently before serving to redistribute the dressing; add a touch of mayonnaise if it dries out.
- Freezer: Not recommended, as mayonnaise and cabbage can become watery or separate when frozen.
- Make-Ahead: Prepare the coleslaw up to 1 day in advance and refrigerate to allow flavors to meld. The dressing can be made 2 days ahead and stored separately.
- Serving Tip: Serve chilled for the best texture; let sit at room temperature for 5–10 minutes before serving to soften slightly if refrigerated overnight.
Recipe Variations
- Tangy Coleslaw: Increase lemon juice to 3 tbsp and reduce sugar to ¼ cup for a zestier flavor.
- Spicy Coleslaw: Add ¼ tsp cayenne pepper or a dash of hot sauce to the dressing.
- Light Coleslaw: Use half Greek yogurt, half mayonnaise, and reduce to ⅓ cup total.
- Herb-Infused Coleslaw: Mix in 1 tbsp chopped fresh dill or parsley for a fresher taste.
- Gluten-Free Version: Naturally gluten-free; ensure mayonnaise and buttermilk are gluten-free.
Nutritional Information
- Per Serving (1 of 8):
- Calories: 150 kcal
- Protein: 2 g
- Fat: 10 g
- Carbohydrates: 15 g
- Sugar: 11 g
- Sodium: 300 mg
- Note: Values are approximate and depend on specific brands and ingredient amounts.
Conclusion
Restaurant-Style Coleslaw I is the ultimate creamy, tangy side dish, offering crisp cabbage, a rich dressing, and that classic diner flavor in every bite. With its easy preparation, versatile appeal, and make-ahead convenience, it’s a must-try for barbecues, picnics, or weeknight dinners. This recipe is so simple and delicious, you’ll want to make it a regular in your menu rotation. So whisk that dressing, toss that coleslaw, and get ready to enjoy a dish that’s pure restaurant-style bliss!
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Restaurant-Style Coleslaw
Description
Craving a creamy, tangy side dish that elevates any meal to restaurant quality? Restaurant-Style Coleslaw I is the perfect choice! This classic coleslaw features a rich, sweet-tart dressing made with mayonnaise, buttermilk, and lemon juice, tossed with crisp coleslaw mix and a hint of onion for extra flavor. Ideal for barbecues, picnics, or as a side for fried chicken or burgers, this coleslaw is quick to prepare and delivers that familiar, diner-style taste.
Ingredients
This coleslaw comes together with ingredients that create a creamy, tangy, and crisp dish. Here’s what you need and why each matters:
-
Mayonnaise (½ cup): Forms the creamy, rich base of the dressing.
-
White Sugar (⅓ cup): Adds sweetness to balance the tanginess.
-
Milk (¼ cup): Thins the dressing for a smooth, pourable consistency.
-
Buttermilk (¼ cup): Contributes a tangy, slightly tart flavor and creamy texture.
-
Lemon Juice (2 ½ tbsp): Provides bright, citrusy acidity.
-
White Wine Vinegar (1 ½ tbsp): Enhances the tangy profile with a mild, crisp bite.
-
Salt (½ tsp): Enhances all flavors.
-
Ground Black Pepper (⅛ tsp): Adds a subtle, spicy kick.
-
Coleslaw Mix (16 oz package): A convenient blend of shredded cabbage and carrots for crunch and color.
-
Minced Onion (2 tbsp): Adds a sharp, savory depth.
Substitutions and Variations
-
Mayonnaise: Swap for Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option.
-
Sugar: Reduce to ¼ cup or use honey, agave, or a sugar substitute for less sweetness.
-
Buttermilk: Substitute with regular milk mixed with 1 tsp lemon juice or vinegar, or use plain yogurt.
-
Lemon Juice: Replace with apple cider vinegar or lime juice for a different tang.
-
Coleslaw Mix: Use freshly shredded cabbage and carrots (about 6 cups cabbage, 1 cup carrots).
-
Onion: Swap for red onion, green onions, or ½ tsp onion powder for milder flavor.
-
Gluten-Free: Naturally gluten-free; ensure mayonnaise and buttermilk are gluten-free.
-
Add-Ins: Mix in chopped parsley, dill, celery seeds, or shredded apples for extra flavor or texture.
Instructions
-
Make the Dressing:
-
In a medium bowl, combine ½ cup mayonnaise, ⅓ cup white sugar, ¼ cup milk, ¼ cup buttermilk, 2 ½ tbsp lemon juice, 1 ½ tbsp white wine vinegar, ½ tsp salt, and ⅛ tsp ground black pepper.
-
Whisk until smooth and fully blended, ensuring the sugar dissolves completely.
-
-
Combine the Coleslaw:
-
In a large bowl, combine 1 (16 oz) package coleslaw mix and 2 tbsp minced onion.
-
Pour the prepared dressing over the coleslaw mix and onion.
-
Stir gently until the vegetables are evenly coated with the dressing.
-
-
Chill and Serve:
-
Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly.
-
Stir gently before serving to redistribute the dressing.
-
Serve chilled for the best flavor and texture.
-
Cooking Tips
-
Smooth Dressing: Whisk the dressing thoroughly to avoid lumps and ensure a creamy consistency.
-
Even Coating: Toss the coleslaw mix gently but thoroughly to coat every shred without breaking the vegetables.
-
Chilling Time: Chill for at least 1 hour, but 2–4 hours is ideal for maximum flavor; stir before serving to refresh.
-
Fresh Coleslaw Mix: Check the coleslaw mix for freshness; rinse and pat dry if it seems wet to avoid a watery salad.
-
Adjust Seasoning: Taste after chilling and add a pinch of salt, sugar, or lemon juice if needed to balance flavors.
FAQs
Q: Can I use fresh cabbage instead of coleslaw mix?
A: Yes! Shred about 5 cups cabbage and 1 cup carrots to replace the 16 oz coleslaw mix; rinse and dry well.
Q: Is the coleslaw very sweet?
A: The coleslaw has moderate sweetness from ⅓ cup sugar. Reduce to ¼ cup or use a sugar substitute for a less sweet result.
Q: Why is my coleslaw watery?
A: Wateriness can result from wet coleslaw mix or insufficient chilling. Pat the mix dry before tossing and chill for at least 1 hour to set the dressing.
Q: Can I make this without buttermilk?
A: Yes! Mix ¼ cup milk with 1 tsp lemon juice or vinegar and let sit for 5 minutes, or use plain yogurt.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan mayonnaise, replace buttermilk with plant-based milk mixed with 1 tsp vinegar, and use agave or maple syrup instead of sugar.