How to Create Restaurant Style Coleslaw at Home
The perfect summer side dish can be yours in just an hour and 15 minutes. Learn how to make delicious restaurant style coleslaw at home. This side dish pairs great with barbecues, picnics, church potlucks, holidays, or family gatherings.
This salad has the perfect coleslaw taste. This coleslaw is very creamy with a bit of sweetness and a hint of tart. It’s the perfect mix of ingredients and tastes like something you would get from a restaurant. I made this for Easter and didn’t have any to take back home with me. My family loves this coleslaw and often requests it for family holiday gatherings or barbecues.
- 2 bags shredded coleslaw
- 1/4 tsp salt
- 1/2 cup mayonnaise
- 6 tbs oil
- 6 tsp apple cider vinegar
- 1 cup sugar
- Combine 2 bags of coleslaw in a large bowl.
- In another bowl combine salt, vinegar, oil, mayonnaise, and sugar. Mix well.
- Toss dressing with coleslaw.
- Mix well and let coleslaw set in refrigerator for at least an hour. Serve cold.
Cabbage weeps: This means that it coleslaw may look a bit dry when you have finished preparing it, however after sitting in the refrigerator for a few hours the cabbage will soften and moisten up. Adding more mayonnaise and creating the perfect texture right away will result in a liquidy coleslaw after it has sat in the refrigerator for a short time.
Allowing the coleslaw to get cold and set keeps it from becoming too runny. Nobody wants to eat soggy and liquidy coleslaw. Keeping the coleslaw cold also helps keep consistency and flavor throughout the dish.
For those who like onion you can add 2 tbs of minced onions and mix that with the 2 bags of coleslaw before adding the dressing.
Two other flavors that pair well with coleslaw are pepper and lemon juice. If deciding to add these two flavors I'd recommend using 1/8 tsp of pepper and 2/1/2 tbs of lemon juice. You can combine the pepper and lemon juice right into the dressing mixture.
For those who do not like or cannot have mayonnaise you can substitute buttermilk and/or milk. The buttermilk adds texture and a bit of tang. If choosing to go this route use 1/3 cup mayonnaise and 1/4 cup buttermilk. If completely taking out the mayonnaise use 1/4 cup of milk and 1/3 cup buttermilk.
This coleslaw can stay in the refrigerator for 42 to 72 hours and still keep well, however you may not need to keep your coleslaw as it tends to go fast. People love the sweet and tangy flavor of this restaurant style coleslaw and will be coming back for more.
Whether you are looking for a side dish or something to bring for a potluck this coleslaw has the perfect restaurant style taste with that perfect blend of flavors. The ability to create this coleslaw without mayonnaise is great for those who prefer something less fatty or don't like the taste of mayonnaise.
Ready in little over an hour, this recipe is perfect for last minute whipping up or making the day before. However it always tastes best the day it is made.