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Creamy Coleslaw Recipe
Two of the magical things about restaurant coleslaw, especially the slaw that comes from companies built by fried chicken, are how the dressing clings to the slaw and the way that it stays in a neat mound on the plate. This coleslaw does both of those things and tastes delicious. Using the right ingredients and preparing the cabbage is the secret to success.
Creamy Coleslaw Recipe
2 bags (16 ounces each) coleslaw mix
½ cup organic turbinado or granulated sugar
½ teaspoon of salt
½ teaspoon of celery salt
¼ teaspoon of pepper
½ cup buttermilk
1/4 cup milk
1 cup mayonnaise
4 tablespoons freshly squeezed lemon juice
3 tablespoons seasoned rice wine vinegar
2-3 tablespoons grated onion (Use the coarse side of the grater. Add more or less onion, to taste.)
½ cup grated carrot (Use the coarse side of the grater.)
You may use the coleslaw right out of the bag, but in most cases it won’t be the right sized pieces. I use my Kitchen Aid food processor to make them the right size. Add half the bag of coleslaw to the Kitchen Aid bowl. Add two cups of cold water. Use the pulse button to process. I pulse three times saying, “One-one thousand. Two-one thousand. Three-one thousand.” Then, I dump the finely chopped coleslaw and water into a wire strainer. I have one that fits over my sink for hands-free draining. Process this way until all of the cabbage has been chopped.
Let the cabbage drain for half an hour. Stir gently, occasionally to help remove all of the water. (If you don’t like putting all of those vitamins and minerals down the drain, place a large bowl to catch the coleslaw water under the strainer. Use this water to make soup.) While the cabbage is in the strainer, make the dressing.
In a two cup measuring cup, add the sugar, salt, celery salt, pepper, buttermilk and milk. Stir until the sugar and salt are dissolved. Add the mayonnaise to a small bowl. When you measure the mayonnaise, spray the measuring cup with non-stick spray, and your mayonnaise will just dump right out! Slowly stir the milk mixture into the mayonnaise. Stir until the mixture is smooth. Then, add the lemon juice, vinegar, and grated onion.
Pour the drained coleslaw mix into a large bowl and add the grated carrots. Drizzle the dressing over the cabbage and carrots. Mix it well. I use two spoons and toss it gently to begin with. Then I give it a couple of good stirs. Store the coleslaw in the refrigerator in a covered dish for at least 3 hours before serving. Stir the coleslaw before serving.
That’s a lot of coleslaw! You’ll be surprised at how fast your family and friends can make it disappear.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
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