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.

Cook Mode Prevent your screen from going dark

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.