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Restaurant-Style Coleslaw I

SUBMITTED BY: Marsha PHOTO BY: Allrecipes

"This a copy of a popular restaurant style coleslaw."

RECIPE RATING:

Read Reviews (486)

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PREP TIME	15 Min
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

DIRECTIONS

Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

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REVIEWS

Reviewed on May 18, 2003 by Esmee

Just like the title says, this tastes like the real thing. If you love coleslaw (or even just... MORE

Reviewed on Oct. 31, 2003 by Katie's mom

Excellent!!! It does tend to get runny if stored, so I make the dressing and keep it in a... MORE

Reviewed on May 30, 2006 by PBFITZ

Wonderful recipe. I use half the cabbage and the let it sit for twenty four hours, for the... MORE

Reviewed on Jul. 23, 2003 by I'm nuts too...

YUM! This is very good. I didn't have any buttermilk on hand, so I used 1/2 cup of milk, 2... MORE

Reviewed on Apr. 4, 2008 by Holley

This recipe is a GREAT one! I have made it many times. I found a similar recipe in a cookbook... MORE

Reviewed on Oct. 28, 2003 by Kevin

Outstanding! I made this for a crowd of picky eaters and they loved it. I did cut the sugar to... MORE

Reviewed on Sep. 11, 2003 by LINDA MCLEAN

My kids are in school, soup's simmering for tonight, lunches are made for tomorrow and I sat... MORE

Reviewed on Jun. 25, 2003 by KWARD

This coleslaw is outstanding! I've been lookng for the "right" recipe for years - and this is... MORE

Reviewed on Jun. 19, 2004 by Aspiring Chef Rita

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Aspiring Chef Rita
Jun. 19, 2004

Nothing could be quicker than this and so much better than store bought. The one thing I find with store bought is it's just too sweet - you can control the sweetness yourself with this one. I didn't cut back on the sugar the first time and found it a tad too sweet - so I added some dry powdered mustard and more black pepper to overcome that. I also used all buttermilk (making my own out of 1/2 cup milk - l/2 tablespoon of white vinegar - let sit for 10 minutes). By the way - the longer your coleslaw sits the runnier it will get because the cabbage leaks out water when it is mixed with the dressing - which is a good thing - you are getting the taste of cabbage. The longer it sits the more flavorful it becomes. I always try to make coleslaw way in advance (as much as three days). You can always transfer it to another bowl before serving to get rid of the excess juices if you like. My fellow cooks - think about it - do you think that KFC and stores are preparing their slaw one hour before our purchase??? Thanks submitter - its a keeper and really nothing has to be changed - my minor change of now just using a tad less sugar and all buttermilk is just a matter of preferance.

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Nothing could be quicker than this and so much better than store bought. The one thing I find... MORE

Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE

Excellent slaw, Marsha! I cut the sugar to 1/4 cup and used 3T tarragon vinegar rather than... MORE

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