Make homemade coleslaw that tastes as delicious and creamy as your favorite restaurant coleslaw.
People who love coleslaw often find that they prefer coleslaw from a particular restaurant. This recipe is similar to coleslaw from Kentucky Fried Chicken. However, unlike most imitation recipes this one uses powdered buttermilk and milk combined with regular milk and buttermilk. The reason behind the powdered dairy products is two-fold. First, it seems unlikely that KFC uses fresh milk and buttermilk. Secondly, combining dried dairy with fresh dairy enhances the creaminess that so many fans of the coleslaw love.
Ingredients
- 8 cups prepared coleslaw
- .25 cup shredded carrot
- 2 tablespoons dried minced onion
- 1/3 cup granulated sugar
- .5 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- .5 cup milk (or .25 cup milk and .25 cup buttermilk)
- .5 cup mayonnaise (not salad dressing)
- 2-3 tablespoons dried buttermilk
- 2 tablespoons dried milk
- 1.5 tablespoon rice vinegar
- 2.5 tablespoons lemon juice
Instructions
- Soak the minced onion in 2-3 tablespoons of hot water before adding to the dressing.
- Combine sugar, salt, pepper, milk, mayonnaise, dry buttermilk, dry milk, vinegar, and lemon juice. Beat until smooth.
- Combine cabbage and carrots in a large bowl.
- Pour dressing over the cabbage and carrots. Toss lightly.
- Cover and refrigerate for at least 2 hours before serving.
Ideas and Suggestions
- For a quick and easy to make coleslaw, use the pre-shredded cabbage that you can by in bags at the grocery store.
- Fresh onion can be used in the coleslaw, however, because onions vary you may find that the taste is too strong. Toasted dry onions provide a consistent flavor, especially if you buy your dried onions from a high quality vendor. In addition, they give hint of French onion to the mixture, which adds depth and is very pleasant.
- Kosher salt is less refined than table salt and is allowed to maintain a more natural crystalline structure. In addition, kosher salt is a pure salt with no additives such as iodine. Kosher salt is used in this recipe because the flavor is mild and less obtrusive than table salt.
- Rice vinegar is preferable to white or cider vinegar because it adds the acidity of vinegar without overwhelming the palate.
- Freshly ground pepper is preferable to purchased ground pepper since the flavor is more peppery and brighter than pre-ground pepper.
- Milk, dry milk, and dry buttermilk make a creamier, richer foundation for the dressing than using only fresh milk and buttermilk.
- Popular restaurant slaws almost always utilize finely shredded cabbage, which is what you will find in pre-shredded cabbage in a bag. However, if you wish to chop your own cabbage, you might consider chopping it coarsely for a change of pace.
The copyright of the article Best Restaurant Style Coleslaw in Recipes is owned by Melissa Howard. Permission to republish Best Restaurant Style Coleslaw in print or online must be granted by the author in writing.
