My sister recently called me asking for my coleslaw recipe. I told her it was on my site, but she could not find it.
Well, it turns out it was not on my site, which I could not believe.This dish makes a regular appearance at our house, and yet I have never put it on my site. So, I decided that it was time to share this recipe with you.
Growing up we did not eat a lot of coleslaw. In fact, I can only remember eating it a few times.
Then I moved to Oklahoma, where coleslaw makes a regular appearance at picnics, restaurants, church dinners, and potlucks. In this part of the country, it is just not a summertime meal or barbecue without coleslaw.
So, I learned to make coleslaw. The trouble is my husband does not like mayonnaise, nor does he like Miracle Whip. So, I have had to tweak and adjust recipes to find something that we both like.
My solution has been buttermilk. I use part mayonnaise and part buttermilk. The buttermilk gives the coleslaw a nice texture and a little tang that is perfect.
One thing to remember when making coleslaw is that cabbage weeps. It may start out looking a bit dry, but if you let it sit it will moistens up. I usually make this a few hours before I am serving it. If you make it the texture you want right away, it will become very liquidy in a short time. So, avoid the temptation to add more mayonnaise or buttermilk to it.
Restaurant Style Coleslaw
- 1 (16) ounce package of coleslaw mix
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoon white wine vinegar
- Combine all ingredients together.
- Mix well.
- Refrigerate at least one hour before serving.
This post linked to Delicious Dishes.