Description

Craving a creamy, tangy coleslaw that tastes like it came straight from your favorite diner? What if you could whip up a crisp, refreshing side dish in just 15 minutes, with flavors that shine after a quick chill? Say hello to Restaurant-Style Coleslaw I! This classic recipe combines a pre-shredded coleslaw mix with a smooth, sweet-tangy dressing made from mayonnaise, buttermilk, and lemon juice, accented by minced onion.

Ingredients

For the Dressing

Mayonnaise (½ cup): Creates a rich, creamy base for the dressing.
White Sugar (⅓ cup): Adds sweetness to balance the tanginess.
Milk (¼ cup): Thins the dressing for a smoother consistency.
Buttermilk (¼ cup): Brings tangy, slightly sour depth.
Lemon Juice (2½ tbsp): Provides bright, citrusy acidity.
White Wine Vinegar (1½ tbsp): Enhances tanginess with a mild, fruity note.
Salt (½ tsp): Balances and enhances flavors.
Ground Black Pepper (⅛ tsp): Adds a subtle, peppery kick.

For the Salad

Coleslaw Mix (16 oz package): A convenient blend of shredded cabbage and carrots for crunch and color.
Minced Onion (2 tbsp): Adds a sharp, savory bite without overpowering.

Substitutions and Variations

Mayonnaise: Use Greek yogurt, sour cream, or vegan mayo for a lighter or dairy-free option; adjust sugar if using yogurt.
White Sugar: Swap with honey, agave, or a sugar-free sweetener (adjust to taste) for dietary needs.
Milk: Replace with plant-based milk (soy, almond) or additional buttermilk for a tangier dressing.
Buttermilk: Substitute with ¼ cup milk mixed with 1 tsp lemon juice or vinegar (let sit 5 minutes) or use plain yogurt.
Lemon Juice: Use apple cider vinegar, lime juice, or more white wine vinegar for similar acidity.
White Wine Vinegar: Swap with apple cider vinegar, rice vinegar, or distilled white vinegar.
Coleslaw Mix: Shred 6 cups cabbage and 1 cup carrots yourself, or add shredded red cabbage for color.
Onion: Use green onions, red onion, or 1 tsp onion powder for a milder flavor.
Vegetarian/Vegan Option: Use vegan mayo and plant-based milk; ensure coleslaw mix is vegan (check for cross-contamination).
Gluten-Free: Naturally gluten-free; ensure mayonnaise and coleslaw mix are gluten-free.

Optional Additions

Herbs: Add 1 tbsp chopped fresh parsley or dill for freshness.
Spices: Mix in ¼ tsp celery seed or mustard powder for extra depth.
Crunch: Toss in ¼ cup sunflower seeds, slivered almonds, or chopped pickles for texture.

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Instructions

Prepare the Dressing:
- In a medium bowl, combine ½ cup mayonnaise, ⅓ cup white sugar, ¼ cup milk, ¼ cup buttermilk, 2½ tbsp lemon juice, 1½ tbsp white wine vinegar, ½ tsp salt, and ⅛ tsp ground black pepper.
- Whisk until smooth and fully blended, about 1–2 minutes, ensuring sugar dissolves.
- Tip: Taste dressing and adjust sugar or lemon juice for desired sweet-tangy balance; whisk thoroughly to avoid graininess.
Combine the Salad:
- In a large mixing bowl, add 1 (16 oz) package coleslaw mix and 2 tbsp minced onion.
- Pour the dressing over the coleslaw mix and onion.
- Stir gently with a spatula or tongs until the vegetables are evenly coated, about 1–2 minutes.
- Tip: Ensure onion is finely minced for even distribution; toss gently to avoid crushing the cabbage.
Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to meld flavors and soften the cabbage slightly.
- Stir gently before serving to redistribute dressing, and serve chilled in a large bowl or as a side on plates.
- Pair with fried chicken, burgers, or pulled pork for a classic meal.
- Tip: Chill in a shallow bowl for faster cooling; garnish with parsley or a pinch of paprika for a vibrant look.