Restaurant-Style Coleslaw
A delightful rendition of a popular restaurant's coleslaw, this recipe will transport your taste buds to a culinary haven.
A delightful rendition of a popular restaurant's coleslaw, this recipe will transport your taste buds to a culinary haven.
- Carbohydrate 10.8511363980503 g
- Cholesterol 8.40833334061643 mg
- Fat 7.00110736705878 g
- Fiber 0.125107641587313 g
- Protein 0.848701042461613 g
- Saturated Fat 1.24488486218374 g
- Serving Size 1 1 to 8 serving (63g)
- Sodium 174.507882096228 mg
- Sugar 10.7260287564629 g
- Trans Fat 5.6237694491982 g
- Calories 110 calories
Step-by-step
- 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.
Swapping bottled lemon juice for freshly squeezed acid radically alters the brightness of the dressing, cutting through the heavy dairy fats with sharp precision. Fresh citrus contains volatile aromatic oils that processed alternatives lose during pasteurization. Whisking the mayonnaise, buttermilk, sugar, and vinegars together in a wide bowl ensures the sugar crystals dissolve completely before contact with the vegetables. Residual graininess ruins the mouthfeel of emulsified cold dressings. Bagged coleslaw mixes often contain dry, oxidized shreds from the cutting blade. Rinsing those shreds in ice-cold water for five minutes before spinning them completely dry in a salad spinner revives cellular turgor and removes stale surface starch. Mincing the onion by hand rather than using a food processor prevents the release of harsh sulfur compounds that overpower the mild cabbage. Combine the shredded brassica and allium in a bowl that allows ample room for turning the mixture without spilling. Pour the liquid emulsion over the top and fold gently from the bottom up using a rubber spatula. Chilling the bowl for exactly one hour allows the salt to draw out minor moisture while the acid softens the tough structural cell walls just enough to yield a tender crunch without turning soggy. Judge the readiness of the salad by observing the liquid pool at the base of the bowl; it should transform from an opaque, heavy paste into a slightly translucent, cohesive glaze that clings to the leaves. Store leftovers in an airtight glass container for up to 48 hours. Beyond that window, continued osmotic pressure from the sugar and salt releases too much internal water, breaking the emulsion and rendering the cabbage limp.
